The kids will be begging for more once they’ve tasted this classic chicken and pumpkin pasta bake.
Ingredients
- 2 large (about 500g) chicken breasts fillets
- 160g dried rollini pasta
- 400g butternut pumpkin, peeled, seeded, cut into 1cm cubes
- 1 cup (150g) frozen peas, thawed
- 1 cup (about 160g) broccoli florets
- 2 cups (500ml) tomato pasta sauce
- 1/2 cup (40g) coarsely grated light cheese
Method
- Step 1Preheat a grill on high. Cook the chicken for 3-4 minutes each side or until cooked through. Set aside for 10 minutes to cool slightly. Coarsely chop.
- Step 2Meanwhile, cook the pasta following packet directions or until al dente. Drain well.
- Step 3Cook the pumpkin in a large saucepan of boiling water for 5 minutes. Add the peas and broccoli and cook for a further 1 minute or until tender. Drain well.
- Step 4Preheat oven to 180ºC. Combine the chicken, pasta, pumpkin mixture and tomato pasta sauce in a large bowl. Spoon evenly among eight 1-cup (250ml) capacity) ovenproof dishes. Sprinkle with cheese. Bake for 10 minutes or until heated through.
Nutrition
1560 kj
Energy
10.6g
Fat Total
3.7g
Saturated Fat
7.1g
Fibre
37g
Protein
470mg
Sodium
28.3g
Carbs (total)
All nutrition values are per serve
- Author: Susie Burrell
- Image credit: (N/A)
- Publication: Taste.com.au
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