Cheesy Chicken, Broccoli and Cauliflower Pasta Bake – can you believe it? It’s just a combination that is meant to be.
I love the simplicity of pasta bakes. They are great family meals and you can normally incorporate vegetables that becoming appealing to the whole family (including those fussy vegetable avoiders), because cheese and vegetables is just too delicious to resist.
I mean just look at that creamy Chicken, Broccoli and Cauliflower Pasta bake. It looks creamy right? But would you be surprised if I said it doesn’t actually contain any cream, so you know what that means. This dish is low in syns, infact if it wasn’t for the little bit of mustard this dish would be completely syn free, but don’t go omitting that mustard just to remove the syns, you can spare just 1/2 a syn for a serving can’t you. The mustard really adds to the flavour, so the only reason I would leave it out is if you are a mustard hater or you could use a little pinch of mustard powder. I just love the wholegrain stuff.
So what did I use to get that creamy sauce? Simple! Laughing cow and stock when mixed together does something magical. It becomes a silky creamy flavoursome sauce that is great for pasta and a variety of other creamy sauces. I’ve been doing this little trick for years and you will see it used on a few different recipes on here.
I don’t bother with any sides for this, as it’s packed with plenty of speed foods. It can also be made gluten free, if you pick a gluten free pasta (I like brown rice pasta, as it’s the closest in taste and texture to regular pasta).
Extra Easy - 1 HEa and 0.5 syns per serving
WW Smart Points - 13
- 2 chicken breasts, sliced into bitesize pieces
- 300g (10.5oz) of uncooked pasta
- 300g (10.5oz) of frozen broccoli and cauliflower
- 8 laughing cow lights (2xHEa’s)
- 30g/1oz of cheddar (1 HEa)
- 42g/1.5oz of mozzarella (1 HEa)
- 2 cups/480ml of chicken stock
- 2 teaspoons of wholegrain mustard (1 syn)
- salt and black pepper
- Spray Oil
- Preheat oven to 180c or 350f (gas mark 4)
- Season the chicken breast with salt and black pepper.
- Spray a frying pan over a medium high heat with some spray oil.
- Add the chicken breast and cook until lightly golden, remove and set aside.
- Add the pasta to a saucepan of hot water, cook to al dente and drain and set aside.
- Add the laughing cow lights to a large jug along with the mustard.
- Pour in the chicken stock and whisk until melted.
- Add the sauce to a medium heat and simmer until it reduces down and thickens slightly.
- Add the chicken, pasta and vegetables to a oven proof dish, spray with spray oil and then pour in the sauce. Mix to coat.
- Top with the cheddar and mozzarella and season with a little black pepper.
- Place in the oven and bake until the cheese is melted and golden. Approx 30 mins.
- Enjoy!!
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what is “1 HEa serving”? i can’t find what it means anywhere online, and i don’t know what the measurements are without it… :/
healthy extra a that’s what hea means!
it means healthy extra A!
I made this tonight and I can sum it up in one word….AMAZING!!
Thanks for the great recipe!! I give it ten stars!!
such a lovely comment Laura- so glad it was a hit 🙂
I found rhe sauce a bit runny i used extra light laughing cow so maybe that didn’t work as well, or mught use less stock next time.. It was very tasty tho!
It could well be the extra light laughing cow (I didn’t even know there was such a thing, there isn’t here in Canada)
Do you need to defrost or cook the veg first? Or do you just put it in the oven from frozen?
Hi Mel, you can add the veg just as it is 🙂
I found the sauce really runny it was like water where did u go wrong I used 8 light laughing cow triangles with 480ml boiling water and one chicken stock? Is that right? I tried all sorts to thicken it up?
sounds like you didn’t leave it to simmer long enough – simmer with lid off and as it reduces down it thickens. You don’t need to add anything else to it 🙂
I also found the sauce really runny. You explained to Emma that’s because it wasn’t simmered enough but it doesn’t say that this sauce should be simmered in the recipe! Bit c.onfused Shevy – can you help?
Hi – just realized a step is missing from the recipe, it’s added now – so sorry. 🙂
Can you make this with fresh vegetables please?
Hi Laura, yes fresh veg will be fine, you may want to parboil first.