Chicken and broccoli pasta bake
This cozy winter warmer will feed the whole family on a budget whilst keeping on plan. Chicken and broccoli pasta bake is delicious, quick to make and filling. This recipe has been created with Slimming World in mind but is also suitable for anyone following Weight Watchers or a calorie controlled plan. Nutritional InformationSlimming World Syns: 2 Syns and 1 Healthy Extra A per servingWeight Watchers Points: Coming SoonCalories: 670 Per Serving
Servings 4
Ingredients
- 350g Dried Pasta
- 200g Broccoli [cut into very small florets and the stems thinly sliced]
- 400g Diced Chicken Breast
- 1 tbsp Tomato Puree
- 350ml Chicken Stock [Boiling]
- 100g Lighter Soft Cheese [At room temp]
- 2 Garlic Cloves [Crushed]
- 1 Onion [Peeled, finely diced]
- 50g Quark [At room temp]
- 160g Reduced Fat Cheddar Cheese [Grated]
- Salt and Pepper [To taste]
Instructions
- Preheat the oven to 200c/180c/Gas 6.
- Bring a large pot of pasta to a boil, salt it generously and cook the pasta al dente according to the instructions on the package.
- Add the broccoli florets to the pasta water for the last 3-4 minutes of cooking.
- Brown the chicken in a large pan over a medium heat using a low calorie cooking spray.
- Add a few tbsp of chicken stock onion and garlic. Cook for 1 - 2 minutes. Add the rest of the stock and simmer for 1 - 2 minutes.
- Turn the heat to low. Add the soft cheese and quark and stir constantly until everything is melted and you have a smooth sauce.
- Drain the pasta and broccoli, add to the pan. Stir and ensure everything is coated. Add a pinch of salt and pepper.
- Transfer everything into a baking dish. Top with grated cheese and pop into the oven for 20 - 25 minutes.
- Allow to sit for 5 - 10 minutes before serving.