Cheesy pasta bake and roast chicken

A comforting pasta dish that's perfect for the colder months

1 ratings

90 minutes
0.5 of 5 a day

Nutrition: Per serving

Kcal396
Fat15
Salt1
Sugar5.4

Recipe by: Gopi Chandratheva | Registered nutritionist

There’s something hugely comforting about a pasta bake and this one is no exception. Choose your favourite shape of pasta and change the balance of wholewheat to regular, depending on your taste.

Ingredients

540g chicken thigh and drumsticks (1 pack)
¼ teaspoon black pepper
2 teaspoons chicken seasoning
People may use alternatives if they don’t want to buy this. A blend of onion powder, oregano and parsley works well
250g penne pasta
- 125g normal penne pasta
- 125g wholewheat penne pasta
  NB – a mixture will help to add fibre from the wholewheat pasta, and also provide some different textures. People may choose to use one type of pasta if they prefer, they just need to note this will affect the nutritional breakdown of the meal
2 tablespoons plant-based spread
- Alternatives may be used – will affect the nutritional breakdown
2 tablespoons plain flour
½ teaspoon mustard
Black pepper
½ teaspoon smoked paprika
1 pint semi skimmed milk
160g half-fat mature cheddar cheese, grated
20g breadcrumbs
200g mange tout

Method

Season the chicken with black pepper and the chicken seasoning.
Ensure the chicken is well coated. Score the chicken on the back and front.
Pre heat the oven to 160°C, gas mark 3, add the chicken to an oven proof dish and bake for about 40-45 minutes until cooked.
Meanwhile, boil the pasta in a pan of water until al dente. Drain and allow to cool.
Once the chicken has cooked, remove from the oven and set aside and increase the oven temperature to 180°C, gas mark 4 for the pasta bake.
To prepare the white sauce, add the plant-based spread to a medium saucepan over medium heat. When the spread has melted, add the flour, mustard, black pepper and smoked paprika. With a wooden spoon or whisk, stir continually for three minutes until you achieve a smooth dough texture.
Add the milk slowly, stirring continually with a whisk until the sauce thickens, which typically takes 5 to 8 minutes.
Remove sauce from heat and add 100g of the grated cheese, stirring until melted. Sauce should be a thick smooth consistency. Add more milk if too thick.
Add the pasta to an oven proof dish and pour the cheese sauce over the pasta and toss gently until all of the pasta is coated.
Sprinkle the breadcrumbs and remaining cheese over the pasta and bake in the oven for 25-30 minutes until pasta bake is golden and bubbling on top.
Steam the mange tout until tender and serve pasta bake with the roasted chicken and mange tout.

Feel free to use any type of pasta and add extra vegetables to the pasta bake for more of your 5 A DAY. For more flavour, add chilli sauce to the chicken marinade. You can remove the chicken skin before or after cooking, or use chicken breast, turkey breast or a vegetarian protein like tofu. Plant-based milk, such as soy or oat, can also be used instead of regular cow’s milk.