Ingredients

The following ingredients have 4 Servings
  • 400 g penne pasta*
  • Low fat cooking spray
  • 1 small onion diced
  • 1 clove garlic crushed
  • 300 g chicken breasts (cut into bite size chunks**)
  • 300 ml skimmed milk
  • 15 g corn flour mixed with 2 tbsp. cold water
  • 125 g low fat grated cheese
  • 150 g frozen sweetcorn

Instruction

  • Preheat oven to 180C Fan.
  • Cook the pasta in boiling salted water, as per packet instructions, drain, stir in the frozen sweetcorn and set aside.
  • Whilst the pasta is cooking spray the bottom of a large frying pan about 5 times with the cooking spray. Turn the heat on high and then turn it down to medium when the oil starts to bubble.
  • Add the onion and sauté for 2- 3 minutes then add the garlic and sauté for a further minute. Be careful not to burn the garlic. Stir in the chicken chunks and cook, stirring until the outsides are no longer white. Set aside.
  • Pour the milk and corn flour mixture into a medium sized saucepan. Bring the mixture to the boil, then turn it down to simmer whilst you stir it constantly with a wooden spoon to make a white sauce.
  • Once the sauce has thickened add 25g of the grated cheese and stir it in until combined.
  • Pour the pasta and sweetcorn into a large casserole dish and then add the chicken onion mixture. Add the sauce to this mixture and stir everything well until well coated by the sauce.
  • Sprinkle the rest of the grated cheese over the top and bake in the oven for 15-20 minutes until the cheese has browned slightly and is bubbling.
  • Serve with a simple side salad or simple green vegetables like peas and / or broccoli.