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Creamy Pasta Bake

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Serves: 4
175g / 6 oz wholewheat pasta shells
1 tbsp olive oil
125g / 4 1/2 oz button mushrooms, quartered
1 broccoli crown, broken into small florets
2 cooked skinless, boneless chicken breasts, shredded
1 tbsp cornflour
200ml / 7 fl oz milk
125ml / 4 fl oz half fat creme fraiche
50g / 1 3/4 oz Cheddar cheese, grated
sea salt and pepper

Preheat the oven to 190ºC / 375ºF / Gas Mark 5. Cook the wholewheat pasta in a large saucepan of boiling water for 10-12 minutes until just tender, then drain.

Meanwhile, heat the oil in a large frying pan and cook the mushrooms until beginning to brown. Boil or steam the broccoli until just cooked, then drain.

Add the chicken to the mushrooms and stir well. Blend the cornflour with a little milk in a jug, then gradually add the remaining milk, stirring constantly. Pour into the pan, add the creme fraiche and warm through, stirring.

Add the pasta and broccoli to the frying pan and season to taste with salt and pepper. Mix well, then transfer to a baking dish, top with the cheese and bake in the preheated oven for 15 minutes. Serve hot.

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