Chicken Vegetable Pasta Bake

For a quick midweek meal try this tasty chicken and vegetable pasta bake.

The ingredient of Chicken Vegetable Pasta Bake

• 350g dried spiral pasta
• 1 2 cauliflower 400g cut into small florets
• 1 large zucchini halved sliced
• 1 2 coles hot roast chicken meat shredded
• 530g jar bechamel sauce
• 1 2 cup grated cheddar
• 1 2 cup panko breadcrumbs see notes

The Instruction of chicken vegetable pasta bake

• preheat the oven to 200c or 180c fan forced cook the pasta in a large saucepan of salted boiling water following packet directions adding the cauliflower and zucchini in the last 2 mins of cooking or until the vegetables are just tender and the pasta is al dente drain well and return to the pan
• stir chicken and bechamel sauce into the pasta mixture transfer to an 8 cup baking dish top with cheddar and breadcrumbs bake for 10 mins or until crisp and golden

Nutritions of Chicken Vegetable Pasta Bake

fatContent: 806 864 calories
saturatedFatContent: 17 8 grams fat
carbohydrateContent: 4 7 grams saturated fat
sugarContent: 95 9 grams carbohydrates
fibreContent: 11 7 grams sugar
proteinContent: n a
cholesterolContent: 66 grams protein
sodiumContent: 140 milligrams cholesterol

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