Chicken and pea pasta bake

Author: Dixie Elliott - Home Economist, Recipe Developer

Photographer: André Martin

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This creamy chicken pasta bake is high in calcium, low in sodium and so easy to make. You'll please the toughest critics with this one.

Serves: 4

Time to make: 50 mins

Ingredients

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250g macaroni pasta
olive oil cooking spray
1 medium onion, finely chopped
1 small leek, trimmed, sliced thinly
1 cup frozen pea and corn sweetcornXmix
1 ½ cups shredded, skinless cooked chicken
2 tablespoons flour
375ml can light and creamy evaporated milk
½ cup reduced-fat cheddar cheese
fresh oregano, chopped (optional)

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Instructions

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1 Preheat oven to 200°C. Cook pasta following packet directions. Drain. Set aside.

2 Meanwhile, spray a large non-stick frying pan with oil. Heat over a medium heat. Add onion and leek. Cook for 5 minutes, or until softened. Add vegetables and chicken. Cook for 3-4 minutes. Add flour. Stir to combine, then add milk and simmer for 1-2 minutes, or until warmed through. Add pasta. Toss to coat. Remove from heat.

3 Transfer pasta mixture to 4, 2-cup capacity ovenproof dishes. Sprinkle with cheese. Bake for 15-20 minutes, or until golden. To serve, sprinkle with oregano (if using).

Nutrition Info (per serve)

Calories 497 cal

Kilojoules 2080 kJ

Protein 36 g

Total fat 13 g

Saturated fat 5 g

Carbohydrates 65 g

Sugar 16 g

Dietary fibre 5 g

Sodium 250 mg

Calcium 430 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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