Pasta Bake

Pasta Bake

Ingredients (serves 8):

· 2 large (about 500g) chicken breast

· 160g dried rollini pasta

· 400g butternut pumpkin, peeled, seeded, cut into 1cm cubes

· 1 cup (150g) frozen peas, thawed

· 1 cup (about 160g) broccoli florets

· 2 cups (500ml) tomato pasta sauce

· 1/2 cup (40g) coarsely grated light cheese

Method:

1. Preheat a grill on high. Cook the chicken for 3-4 minutes each side or until cooked through. Set aside for 10 minutes to cool slightly. Coarsely chop.

2. Meanwhile, cook the pasta following packet directions or until al dente. Drain well.

3. Cook the pumpkin in a large saucepan of boiling water for 5 minutes. Add the peas and broccoli and cook for a further 1 minute or until tender. Drain well.

4. Preheat oven to 180ºC. Combine the chicken, pasta, pumpkin mixture and tomato pasta sauce in a large bowl. Spoon evenly among eight 1-cup (250ml) capacity) ovenproof dishes. Sprinkle with cheese. Bake for 10 minutes or until heated through.