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Creamy chicken and cauliflower pasta bake

Creamy chicken and cauliflower pasta bake

4
Points®
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
Pasta bakes are a family favourite. All you need is 10 minutes of prep time for this lighter, creamy version, then the oven does the rest.

Ingredients

Cauliflower

300 g, cut into florets

Skim milk

½ cup(s), (125ml)

Grated parmesan cheese

¼ cup(s), (finely grated), (20g)

Wholemeal pasta, dry

115 g, penne variety

Broccolini

2 bunch(es), cut into 5cm lengths

Cooked skinless chicken breast

300 g, roughly torn

Cherry tomatoes

125 g, halved

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C. Lightly spray a 1.5 litre (6 cup) capacity ovenproof dish with oil.
  2. Place cauliflower and ¼ cup (60 ml) milk in a large microwave-safe bowl. Cover and microwave on High (100%) for about 4 minutes or until tender. Add remaining milk and 2 tablespoons parmesan. Using a stick blender, blend until smooth. Season with salt and pepper.
  3. Meanwhile, cook pasta in a saucepan of boiling, salted water, following packet instructions, adding broccolini in the last 2 minutes of cooking time. Drain.
  4. Add pasta, broccolini and chicken to cauliflower mixture and stir to combine. Transfer to prepared dish. Top with cherry tomatoes, cut-side up, and sprinkle with remaining parmesan. Bake for 20 minutes or until tomatoes are wilted and pasta bake is bubbling. Stand for 5 minutes before serving.

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