Cheesy chicken and leek pasta bake

Photographer: HFG staff

Easy to make cheesy chicken and leek pasta bake is low in fat and salt plus it takes just 35 minutes to put together. The perfect midweek meal for the family.

Serves: 4

Time to make: 35 mins

Hands-on time: 5 mins

Ingredients

More weights & measures

200g macaroni

cooking spray oil

2 leeks, thinly sliced

1 ¼ cups (200g )frozen sweetcorn

1 ¼ cups (200g ) frozen peas

300g cooked skinless and boneless chicken, shredded

1 tablespoon plain flourall purpose flourX

1 ¼ cups (300ml )skimmed milk

2 teaspoon Dijon mustard

1 ¼ cups (125g) reduced-fat mature cheese, grated

Instructions

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1 Preheat your oven to 200°C (180°C fan-assisted). Boil macaroni until al dente. Drain and set aside.

2 In a skillet, sauté thinly sliced leeks until soft. Add sweetcorn, peas, and shredded chicken. Cook until heated through.

3 Sprinkle flour over the mixture. Stir for 1-2 minutes. Gradually add skimmed milk, stirring until the mixture thickens. Stir in Dijon mustard for flavour.

4 Combine cooked macaroni with the mixture, then transfer to a baking dish. Top with grated reduced-fat mature cheese.

5 Bake for 15 minutes or until golden and bubbly. Rest for a few minutes before serving.

HFG tip

Make it gluten-free: Use gluten-free pasta and flour.

Nutrition Info (per serve)

Calories 513 cal

Kilojoules 2147 kJ

Protein 48.2 g

Total fat 10.9 g

Saturated fat 4.5 g

Carbohydrates 58.8 g

Sugar 12.1 g

Dietary fibre 9.4 g

Sodium 354 mg

Calcium 425 mg

Iron 3.5 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.