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

More weights & measures

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

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 497cal

Kilojoules 2080kJ

Protein 36g

Total fat 13g

–Saturated fat 5g

Carbohydrates 65g

–Sugars 16g

Dietary fibre 5g

Sodium 250mg

Calcium 430mg

Iron 2mg

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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