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Chicken and pea pasta bake

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.

  • Time to make: 50 mins
  • Serving: 4 people
Ratings: 3.5
Ingredients

Ingredients

  • 250g macaroni pasta
  • olive oil cooking spray
  • 1 medium onion, finely chopped
  • 1 small leek, trimmed, sliced thinly
  • 1 cup frozen pea and corn mix
  • 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)
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    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).

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