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Cheesy chicken and vegetable pasta

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings


  • 375g dried bow tie pasta
  • 1 tablespoon reduced-fat margarine spread
  • 1 medium leek, trimmed, halved, washed, sliced
  • 2 garlic cloves, crushed
  • 100g small cup mushrooms, sliced
  • 2 tablespoons plain flour
  • 2 cups reduced-fat milk
  • 250g broccoli, cut into small florets
  • 2 cups chopped cooked chicken (see note)
  • 1/2 cup grated reduced-fat tasty cheese


  • 1
    Cook pasta in a large saucepan of boiling, salted water following packet directions until tender. Drain.
  • 2
    Meanwhile, melt margarine in a saucepan over medium heat. Add leek, garlic and mushrooms. Cook for 5 minutes or until vegetables are tender.
  • 3
    Stir in flour. Cook, stirring, for 1 minute or until mixture is bubbling. Remove from heat. Gradually add milk, stirring, until smooth and combined. Place pan over medium-low heat. Bring to the boil, stirring constantly.
  • 4
    Add broccoli and chicken. Cook, covered, for 4 minutes or until broccoli is just tender. Add cheese and pasta. Stir to combine. Serve.

Source: taste.com.au


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