Chicken and chestnut mushroom pasta bake

Chicken and chestnut mushroom pasta bake

Category: Main meal | Serves: 2

Prep time: 30 minutes | Cooking time: 20-25 minutes


115g (4oz) dried macaroni

1 leek, thinly sliced

1 small courgette (about 140g/5oz total weight), sliced

115g (4oz) chestnut mushrooms, sliced

1 tbsp home-made or reduced-salt vegetable stock

1 1/2 tbsp cornflour

425ml (3/4 pint) skimmed or semi-skimmed milk

75g (2 3/4oz) reduced-fat mature Cheddar-style cheese, finely grated

1 tsp Dijon mustard

1 tbsp chopped fresh parsley

Freshly ground black pepper

85g (3oz) cooked skinless chicken breast, chopped

2 tomatoes, each cut into 4 slices

1 tbsp fresh breadcrumbs

  1. Preheat oven to 200°C/fan 180°C/gas mark 6. Lightly grease an ovenproof dish; set aside. Cook macaroni according to packet instructions. Drain and set aside.
  2. Place leek, courgette, mushrooms and stock in a non-stick saucepan; stir. Cover; cook over a medium heat for about 8 minutes or until vegetables soften, stirring occasionally. Remove from heat; drain off excess liquid. Set aside.
  3. Rinse vegetable pan; use it to make cheese sauce. In a bowl, mix cornflour with a little milk until smooth. Pour remaining milk into pan; stir in cornflour mixture. Bring to boil over a medium heat, stirring until thick and smooth. Simmer for 2 minutes, still stirring.
  4. Remove the pan from heat; stir in 55g (2oz) of cheese, mustard, parsley and black pepper to taste. Stir in chicken, cooked macaroni and cooked vegetables.
  5. Transfer mixture to prepared dish; top with tomato slices. Mix together breadcrumbs and remaining cheese; sprinkle over mixture. Bake in oven for 20-25 minutes or until hot.

Nutritional information

Chicken Mushroom Pasta Bake