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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 270.0
  • Total Fat: 6.7 g
  • Cholesterol: 43.5 mg
  • Sodium: 498.3 mg
  • Total Carbs: 25.4 g
  • Dietary Fiber: 5.6 g
  • Protein: 28.1 g

View full nutritional breakdown of Chicken Vegetable Pasta Bake calories by ingredient
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Chicken Vegetable Pasta Bake

Submitted by: EMMABE1
Chicken Vegetable Pasta Bake

Introduction

A lovely vegatable pasta bake that makes a complete family meal.
Can be made ahead and reheated
Sweet potato could be used instead of pumpkin, or pasta,
the sauce variety can be varied according to personal taste but any changes to the ingredients would mean the nutritional values would need to be re calculated.
A lovely vegatable pasta bake that makes a complete family meal.
Can be made ahead and reheated
Sweet potato could be used instead of pumpkin, or pasta,
the sauce variety can be varied according to personal taste but any changes to the ingredients would mean the nutritional values would need to be re calculated.

Number of Servings: 8

Ingredients

    600g chicken breast, skinless,
    1 1/2 cup water .
    250g fresh English spinach leaves
    1 head broccoli (600g)cut into florets and steamed
    1/4 head cauliflower in florets steamed
    2 lg carrots, cut into rings and steamed
    400g mushrooms, sliced
    600g butternut or jap pumpkin, peeled and cut into 3cm cubes
    200g fresh agnolotti- spinach and ricotta
    540g jar Tomato, ricotta and spinach pasta bake sauce

Directions

Preheat oven 200C
Steam broccoli, cauliflower, and carrot rings,
Place into a large oven proof dish, big enough to take the rest of the ingredients as they are cooked.
Place pumpkin in roasting dish that has been lined with baking paper
Spray pumpkin with olive oil
Cook in oven until tender - about 20 min.
Add pumpkin to vegetables in oven proof dish.
Reduce oven to 165C
Put 1 cup water into large non stick pan, add chicken and bring to the boil, reduce heat and cook for 10 min or until chicken is cooked through.
Remove chicken from the liquid, dice the meat and add to vegetables in oven proof dish, set aside,
Mix sauce and stock well.
Cook agnolotti according to instructions on packet.
Drain and add to ovenproof dish with vegetables,
Add mushrooms to other vegetables in ovenproof dish,
Gently mix vegetables, pasta and chicken in oven proof dish, being careful not to break up the ingredients
Pour sauce mixture over the vegetable chicken mixture in oven proof dish, sprinkle with grated cheese
Cover with foil
Cook 165C 45 min or until browned and bubbling hot.
Serves 8







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