PREP TIME: 15 min
COOK TIME: 20 min
READY TIME: 35 min
CALORIES: 380 Kcal
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- 600 ml (1 pint) skimmed milk
- 40 g (1 1/2 oz) plain flour, sieved
- 200 g (7 oz) tri-colour pasta twists
- 250 g (8 oz) boneless, skinless chicken breast, cooked and diced
- 50 g (2 oz) fresh wholemeal breadcrumbs
1 Place the milk and flour in a saucepan and bring to the boil over gentle heat, stirring constantly until the sauce thickens. Simmer for 1 further minute, stirring frequently, then season generously with pepper.
2 Meanwhile, cook the pasta twists in a large pan of boiling water according to the manufacturer’s instructions until just tender. Drain well.
3 Stir the chicken into the sauce and pour into a 2.4 litre/4 pint shallow ovenproof dish. Spoon the pasta twists over the sauce, pressing them in lightly, without submerging them completely.
4 Sprinkle the breadcrumbs over the top of the pasta and bake in a preheated oven, 190°C (375° F), Gas Mark 5, for about 20 minutes until the breadcrumbs are golden and crisp. Serve hot.
- Calories: 380 Kcal
- Protein: 28 (g)
- Fat: 3 (g)
- Carbs: 63 (g)