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Here are the ingridients that are needed to serve a appetizing Chicken and Cherry Tomato Pasta Bake:
- Get 400 g of pasta Shapes / 14 oz ..
- You need 400 g of chicken breast skinless (diced) / 14 oz ..
- Get 250 g of cherry tomatoes (halved) / 9 oz ..
- Provide 250 g of broccoli florets / 9 oz ..
- Take 250 g of red onion (coarsely chopped) / 9 oz ..
- Get 80 g of bread whole meal (crumbed) / 3 oz ..
- You need 2 tablespoons of cheese hard Italian.
- Take 400 ml of chicken stock / 13½ fl . oz ..
- Provide 3 tablespoons of crème fraîche (low fat).
- Prepare 1 teaspoon of Dijon mustard.
- Take 1 teaspoon of garlic powder.
- Prepare 1 teaspoon of black pepper ground.
- Use of “ Spray2Cook ” (a word used to describe any low-cal. non-stick cook’s oil spray).
Done with the ingridients? Here are the instructions on preparing Chicken and Cherry Tomato Pasta Bake:
- Pre-heat an oven to 180oC / 350oF / Gas Mark 4. Put the chicken in a lidded oven dish with the stock and cook in the oven for 20 minutes. Set the chicken aside and reserve the stock..
- Cook the pasta as directed. Whilst the pasta is cooking microwave the onion for 2 minutes. Add the broccoli and microwave in one-minute blasts until the broccoli is to your liking..
- Put the stock in a saucepan over medium to high heat. Stir through the crème fraîche together with the mustard, garlic and pepper. Drain the pasta and stir it through the sauce. Add the microwaved vegetables and tomatoes and heat through. Transfer to a warmed shallow ovenproof dish. Sprinkle with the bread crumbs and hard Italian cheese and put under a medium to hot broiler / grill until the bread has toasted..
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