Easy Chicken, Broccoli & Cauliflower Pasta Bake
This cheesy but vegetable loaded pasta bake is sure to impress the whole family!
Ingredients
1/2 Head Cauliflower cut into florets
1 Head Broccoli cut into florets
1.5 Cup Grated Cheese
4 Tablespoons Plain Flour
2 Tablespoons Butter
600ML Milk +
500g Shredded Cooked Chicken
250g Penne or Shell Pasta
1 Tablespoon Olive Oil
Salt & Pepper
Method
Preheat oven to 180C. Grease a oven safe dish.
In a saucepan, make the cheese sauce. Heat the butter on medium heat until melted, add in flour and stir with a wooden spoon until it turns to a paste. Then slowly add the milk, dash by dash constantly stirring until you have used up the 600ml of milk. You may need to add slightly more milk until you have a creamy, smooth sauce. Add in and salt & pepper and 3/4 cup cheese and stir until the cheese is melted through. Set aside.
In a separate pot, boil pasta until al dente. Once cooked, drain water and toss through 1 tablespoon of olive oil to stop from sticking to each other.
In 2 separate pots, partially boil or steam cauliflower and broccoli for roughly 5-10mins. You don’t want to fully cook it, just cook until al dente.
Combine in your oven safe dish, shredded cooked chicken, pasta, broccoli and cauliflower and pour over cheese sauce. Sprinkle the top with remaining cheese.
Bake in oven for approximately 25 minutes or until cheese is golden. ENJOY!
Note** To make this dish quick and easy, buy a pre-cooked chicken to shred to save time cooking your own.
