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Ingredients
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375g dried bow tie pasta
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1 tablespoon reduced-fat margarine spread
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1 medium leek, trimmed, halved, washed, sliced
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2 garlic cloves, crushed
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100g small cup mushrooms, sliced
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2 tablespoons plain flour
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2 cups reduced-fat milk
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250g broccoli, cut into small florets
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2 cups chopped cooked chicken (see note)
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1/2 cup grated reduced-fat tasty cheese
Method
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1Cook pasta in a large saucepan of boiling, salted water following packet directions until tender. Drain.
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2Meanwhile, melt margarine in a saucepan over medium heat. Add leek, garlic and mushrooms. Cook for 5 minutes or until vegetables are tender.
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3Stir 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.
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4Add 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
