Creamy Chicken & Vegetable Pasta Bake

This creamy chicken and vegetable pasta bake is a delicious low FODMAP family meal packed with chicken, colourful vegetables and a golden cheesy breadcrumb topping.

Serves 6

Ingredients

• 250 g dried gluten-free penne pasta
• 1 tbsp olive oil
• ¼ cup spring onion, green section only, sliced
• 500 g chicken breast or roast chicken, roughly chopped
• 1 eggplant, diced
• 1 capsicum, diced
• 1 zucchini, diced
• 250 g pumpkin, peeled and diced
• 1 tbsp fresh sage, chopped
• 1 tbsp rosemary
• ½ cup gluten-free chicken stock
• 250 ml soy milk made with soy protein
• 2 tbsp gluten-free cornflour
• 2 tbsp water
• 50 g baby spinach
• ¼ cup hard cheese, grated
• ½ cup gluten-free breadcrumbs
• Mixed salad leaves, to serve

Method

1. Prepare: Preheat oven to 200°C.
2. Cook the pasta: Cook the pasta in a saucepan of boiling water according to the packet instructions. Drain and cover to keep warm.
3. Cook the spring onion: Heat the olive oil in a large, deep frying pan over medium-high heat. Add the spring onion and cook, stirring occasionally, until softened.
4. Cook the chicken: Add the chicken and cook for 5–8 minutes, stirring occasionally, until browned and cooked through. If using pre-cooked roast chicken, simply cook until heated through.
5. Add the vegetables: Add the eggplant, capsicum, zucchini and pumpkin and stir well to combine.
6. Make the sauce: Add the sage, rosemary, chicken stock and soy milk. Simmer uncovered until the vegetables are tender.
7. Thicken: Combine the cornflour with 2 tbsp water, then stir into the sauce. Cook for approximately 2 minutes, stirring, until the sauce boils and thickens. Add the baby spinach and cooked pasta and stir to combine.
8. Assemble: Spoon the mixture into an ovenproof dish. Combine the grated cheese and breadcrumbs and sprinkle evenly over the top.
9. Bake: Bake for 20–30 minutes, or until heated through and the breadcrumb topping is golden.
10. Serve: Serve with mixed salad leaves.