Chicken, Mushroom and Tarragon Pasta Bake
Slimming Eats Recipe
Extra Easy – 1 HEa and 1 syn per serving
2 chicken breasts sliced into bite size pieces
200g of tricoloured pasta (any sort)
approx 14 button mushrooms sliced
1 onion, cut in half and sliced
1 clove of garlic crushed
56g of parmesan cheese (2 HEa)
42g of mozzarella (1 HEa)
230ml of chicken stock
4 tablespoons of extra light philadelphia (3 syns)
1-2 tablespoons of fresh or dried tarragon
Salt and Black Pepper to taste
1 teaspoon of Dijon mustard (0.5 syns)
Frylight or Pam spray
Preheat oven to 180c of 350f. Add pasta to a saucepan of boiling water and cook until al dente
Spray a frying pan with some frylight or Pam spray, add the chicken, tarragon, and season with some salt and black pepper. Cook the chicken until golden and then remove from pan. Set aside.
Add the onion, garlic and mushrooms. Here you will need half the stock. Keep adding the stock slowly a bit at a time, once that bit reduces, add some more. Do this until the mushrooms and onion, start to go a nice golden colour.
Add the philadelphia to the remaining stock and whisk into a creamy sauce.
In a large oven proof dish, mix together the pasta, chicken and veg with the sauce. Season as needed with salt and black pepper
Top with the cheese and bake in the oven until cheese is melted and golden. Approx 15-20 mins.
Serve with a mixed salad.