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Ingredients

375g dried fusilli pasta
1 1/2 cups small broccoli florets
1 cup frozen peas and corn
1 1/2 tablespoons light margarine
1/4 cup plain flour
2 1/2 cups warm reduced-fat milk
1 cup grated Devondale Tasty Cheese Block (500g)
3 cups chopped cooked chicken
100g baby spinach
2 green onions, thinly sliced
1/4 cup panko breadcrumbs

Method

Step 1 Cook pasta in a large saucepan of boiling, salted water, following packet directions until tender, adding broccoli, and peas and corn in the last 2 minutes of cooking time. Drain well. Return pasta mixture to pan.
Step 2 Meanwhile, melt margarine in a medium saucepan over medium heat. Add flour. Cook, stirring, for 1 to 2 minutes or until mixture bubbles. Gradually stir in warm milk. Bring to the boil. Reduce heat to low. Cook, stirring, for 4 to 5 minutes or until sauce thickens. Season with salt and pepper. Stir in 1/4 cup cheese.
Step 3 Preheat oven to 200C/180C fan-forced. Grease a 6cm-deep, 2.5-litre (10-cup-capacity) ovenproof dish.
Step 4 Add sauce, chicken, spinach and onion to pasta. Stir to combine. Spoon mixture into prepared dish. Sprinkle with remaining cheese and breadcrumbs. Bake for 15 to 20 minutes or until golden. Stand for 5 minutes. Serve.

Creamy chicken and vegetable pasta bake

How to make Creamy chicken and vegetable pasta bake

Ingredients

Method