
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
9.0 / 10
High score
Glycemic Index
Index
49
LowLoad
37
HighNutrition per serving:
Calories | 514.11 kcal | 26% |
Fat | 6.58 g | 9% |
Carbs | 74.96 g | 29% |
Sugars | 19.36 g | 22% |
Protein | 38.10 g | 76% |
Sodium | 524.53 mg | 26% |
Fiber | 5.71 g | 20% |
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index 49 Low |
Glycemic Load 37 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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