1. Bring a large pan of water to the boil. Throw in the pasta, stir well and return to the boil. Cook for five minutes, then add the vegetables and chicken. Simmer gently for a further 10 minutes or until both the pasta and chicken are tender. Drain well.
2. Meanwhile, put the reduced-fat spread, flour and milk in a small saucepan. Set over a medium heat and whisk constantly until the mixture comes to the boil. Reduce the heat, continue whisking until the sauce is thickened and smooth. Stir in all but a teaspoon of the cheese. Season with black pepper.
3. Divide the pasta and chicken mixture between two small, deep ovenproof dishes. Spoon over the sauce and sprinkle with the remaining cheese. If freezing the dish, do so now, and then defrost overnight in the fridge before using.
4. If eating immediately, grill until golden. Alternatively, keep chilled for up to one day and then bake at 170°C/150°C fan/ gas mark 3 for 30–40 minutes until piping hot.
This recipe has been tried and tested by members of our Patient Information Panel.
I added some dried herbes de Provence for extra flavour
Heart Matters reader John Burden said:
"Tasty, filling and easy to make. I made it quicker by serving without grilling it. The ingredients were easy and cheap to source. I added some dried herbes de Provence for extra flavour."
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