A super-filling pasta with a ton of flavour, this Chicken and Mushroom Pasta Gratin is the perfect meal to make when you have a heap of vegies in the fridge waiting to be used.
Serves: 6
Prep: 25 minutes
Cook: 35 minutes
Ingredients
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 150g mushrooms, chopped
- 500g chicken breast mince
- 200g small pasta shells (conchigliette)
- 1 carrot, cut into 1 cm pieces
- 300g cauliflower, cut into small florets
- 150g broccoli, cut into small florets
- 2/3 cup (80g) grated light tasty cheese
- 1/4 cup (15g) panko breadcrumbs
White sauce
- 1 1/2 tablespoons cornflour
- 2 cups (500ml) skim milk
- 2 teaspoons chicken stock powder
Method
Preheat oven to 200°C. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook onion, garlic and mushrooms, stirring, for five minutes or until onion has softened. Increase heat to medium-high, add mince and cook, stirring to break up lumps, for five minutes or until cooked through.
To make white sauce, place cornflour in a jug and gradually whisk in milk until smooth. Add milk mixture and stock powder to a medium saucepan and cook over medium-high heat, whisking, for two minutes or until mixture boils and thickens.
Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet instructions, adding carrot, cauliflower and broccoli in the last two minutes of cooking time. Drain. Add pasta mixture and white sauce to mince mixture and stir to combine.
Spoon mixture into six, 1 3/4 cup (435ml) capacity ovenproof dishes. Sprinkle with cheese and panko crumbs.
Bake for 20 minutes or until light golden. Serve.
To refrigerate: Cover any leftovers and store for up to two days. Reheat in microwave or cover with foil and reheat in 160°C oven until hot.
This recipe is from 101 Favourite Weight-Loss Recipes by WeightWatchers, published by Macmillan Australia, RRP $39.99. It is published with permission. Photography by WeightWatchers International.
Also read: Chicken and Sweet Potato Bake
