I decided that I needed more room on my cookbook shelf so ruthlessly went through my magazines and cut out lots of recipes before tossing the mags out. I now have more room on my shelf for new magazines and lots more recipes to try in the Ugly Binder. Because I was being (somewhat) organised at the time I even managed to write the name and issue of the mag on each recipe! This one was easy and tasted okay - perfect for an easy Sunday night dinner.
Chicken and Broccoli Pasta Bake
from Australian Table, Nov 2006
Serves 4 (very generously)
300g rigatoni
1 head broccoli, cut into florets
2 chicken breast fillets, cubed (I used tenderloins)
1½ tablespoons cornflour
1 1/3 cups low-fat milk
¾ cup grated low-fat tasty cheese
Cook rigatoni in a saucepan of boiling salted water according to packet direction. Add broccoli for last 4 minutes of cooking time. Drain.
Meanwhile, spray a non-stick frying pan with cooking oil and heat on high. Cook chicken for 5 minutes, until browned and cooked through. Combine cornflour and ¼ cup of milk in a jug. Place remaining milk in a saucepan and bring to boil. Whisk in cornflour mixture. Cook for 2-3 minutes, stirring, until sauce thickens. Stir in ¼ cup of cheese and season to taste.
Combine rigatoni, broccoli, chicken and sauce. Place in a 20cm square ovenproof dish. Place under a preheated grill for 1-2 minutes, until golden. Serve.
3 comments:
Oh this looks fantastic! I really need to start cooking decently again. My kids would be envious of this picture!
I LOVE how simple this is. I'm not really a huge pasta/sauce fan but this looks good! definitely a kid pleaser and good way to get those green veggies in!
Hi Kelly. Thanks for dropping by - I know how busyyou are at the moment. Your kids would love this, and it was easy!
It was simple, Claire. The kids liked it alot but they both love veggies so it wasn't hard to get them to eat the broccoli - it was harder to get #1 to eat the chicken!
Post a Comment