CREAMY CHICKEN AND VEG PASTA BAKE

Prep time: 15 mins
Cooking time: 45 mins
Allergens: Contains wheat, gluten & dairy. 

Ingredients:

• 3 cups chopping baby spinach
• 3/4 cup chopped semi sundried tomatoes  
• 2 chicken breasts 
• 300ml reduced fat cream 
• 1 cup parmesan cheese
• 1 cup low fat shredded cheese
• 1 cup frozen peas 
• 1 tbsp olive oil

Methods:

1. Pre-heat oven to 210C. Set aside a large ceramic baking dish. 
2. Cook pasta in a large saucepan of boiling water (use packet instructions)
3. Using a meat tenderiser (or rolling pin) tenderise two chicken breasts and then dice. 
4. Roughly chop spinach and tomatoes, set aside. 
5. Add 1 tbsp oil to a pan on a medium heat and cook chicken until lightly golden and cooked all the way through. Set aside. 
6. Once pasta is cooked, drain water and add spinach, tomatoes and peas. Cooked 1-2 mins on low heat. 
7. Add chicken and cream. Stir through 1-2 mins on low heat. 
8. Add cracked pepper, 3/4 cup parmesan cheese, 1/2 cup of tasty cheese and stir. 
9. Remove from stove and add contents to baking dish. Layer evening across the dish. 
10. Top with remaining cheese and place in oven for 20mins. 
11. Add cracked pepper to serve. 

*Can serve with a side salad or pop it into containers for work / school lunches. Another option is to swap the chicken out for tinned tuna or salmon.