Chicken and chestnut mushroom pasta bake
"This tasty combination of pasta, vegetables and chicken in a cheese sauce is a delicious low-fat main meal."
Prep time:
30 min
Cook time:
20 min
Servings:
2 people
Health Score
High
Medium
Low
9.1 / 10
High score
Glycemic Index
Index
59
ModerateLoad
44
HighNutrition per serving:
| Calories | 515.50 kcal | 26% |
| Fat | 6.72 g | 10% |
| Carbs | 74.71 g | 29% |
| Sugars | 19.45 g | 22% |
| Protein | 38.17 g | 76% |
| Sodium | 542.92 mg | 27% |
| Fiber | 6.00 g | 21% |
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index 59 Moderate |
Glycemic Load 44 High |
Ingredients
115g (4oz) dried macaroni
1 leek thinly sliced
1 small courgette (about 140g/5oz total weight) sliced
115g (4oz) chestnut mushrooms sliced
1 tbsp home-made or reduced-salt vegetable stock
1 1/2 tbsp cornflour
425ml (3/4 pint) skimmed or semi-skimmed milk
75g (2 3/4oz) reduced-fat mature Cheddar-style cheese finely grated
1 tsp Dijon mustard
1 tbsp chopped fresh parsley
Freshly ground black pepper
85g (3oz) cooked skinless chicken breast chopped
2 tomatoes each cut into 4 slices
1 tbsp fresh breadcrumbs
Directions
Read the directions for this recipe at bhf.org.uk
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