24 Jun

Chicken and vegetable pasta bake

Published: 2016-06-24
Chicken n vegetable bake

This is a great meal to get ready in the morning or the night before – keep it in the fridge until you’re ready, then put it in the oven when you’re ready to go. Feeds six hungry people.

How to make

Heat oven to 180°C.

Boil pasta in a large pot of water until just tender (follow directions on packet).
Heat a non-stick pan and spray with a little oil. Cook onion, capsicum and mushrooms in pan until soft. Stir corn, peas and carrots into onion mixture and heat for a few minutes.

Add chicken, milk and half the cheese. Stir to combine. Add cooked pasta. Stir gently so pasta is coated with chicken sauce mixture.

Place chicken pasta mixture in a casserole dish and sprinkle with remaining cheese.

Bake for 25 – 30 minutes.

What you will need

1 bag shell or penne pasta
1 medium onion, diced
1 red or green capsicum, diced
2 cups sliced mushrooms
1 cup frozen peas
1 cup frozen corn
400 grams cooked chicken
1 carrot, diced
1 cup grated cheese
1/2 cup low-fat milk