Tuesday, September 22
For a quick midweek meal try this tasty chicken and vegetable pasta bake.
The ingredient of Chicken Vegetable Pasta Bake
- 350g dried spiral pasta
- 1 2 cauliflower 400g cut into small florets
- 1 large zucchini halved sliced
- 1 2 coles hot roast chicken meat shredded
- 530g jar bechamel sauce
- 1 2 cup grated cheddar
- 1 2 cup panko breadcrumbs see notes
The Instruction of chicken vegetable pasta bake
- preheat the oven to 200c or 180c fan forced cook the pasta in a large saucepan of salted boiling water following packet directions adding the cauliflower and zucchini in the last 2 mins of cooking or until the vegetables are just tender and the pasta is al dente drain well and return to the pan
- stir chicken and bechamel sauce into the pasta mixture transfer to an 8 cup baking dish top with cheddar and breadcrumbs bake for 10 mins or until crisp and golden
Nutritions of Chicken Vegetable Pasta Bake
calories: 806 864 caloriescalories: 17 8 grams fat
calories: 4 7 grams saturated fat
calories: 95 9 grams carbohydrates
calories: 11 7 grams sugar
calories: n a
calories: 66 grams protein
calories: 140 milligrams cholesterol
calories: 1244 milligrams sodium
calories: https schema org
calories: nutritioninformation