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Chicken and vegetable pasta bake

Make a little bit of chicken go further. This is a great meal to get ready in the morning or the night before - keep in the fridge until you are ready, then put in the oven when you are ready to go.
  • 1 bag shell or penne pasta
  • 3 tablespoons flour
  • 2 teaspoons mustard (optional)
  • 3 cups low-fat milk
  • 1 medium onion, diced
  • 1 red or green capsicum, diced
  • 2 cups sliced mushrooms
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 400 grams cooked chicken
  • 1/2 cup grated cheese
  1. 1. Heat oven to 180 degrees.
  2. 2. Boil pasta in large pot of water until just tender (follow directions on packet).
  3. 3. Heat a non-stick pan and spray with a little oil.
  4. 4. Add the flour and mustard and cook, stirring, for 1 minute.
  5. 5. Gradually add the milk, stirring constantly to make a smooth sauce.
  6. 6. Add all vegetables and cook until soft.
  7. 7. Add cooked chicken and pasta. Gently stir so pasta is coated with sauce.
  8. 8. Place chicken pasta mixture in a casserole dish and sprinkle with cheese.
  9. 9. Bake for 25 to 30 minutes.
You can use any vegetables you have on hand, such as broccoli, frozen spinach, sliced zucchini or diced cooked pumpkin.