Classic chicken & pasta bake
- 3 cups pasta (such as penne or macaroni)
- Olive oil spray
- 450g chicken mince
- 1 garlic clove, crushed
- 1 onion (any type), diced
- 2 medium carrots, diced
- 1 large zucchini, diced
- 1 cup green beans, trimmed
- 50g lean leg ham, sliced
- 400g can diced tomatoes
- 2 tbs no-salt tomato paste
- ½ cup reduced-fat grated cheddar cheese
- Salad leaves, to serve
Preheat the oven to 180ºC. Cook the pasta in a large pot of boiling water according to package instructions or until al dente. Drain and set aside.
Lightly coat a large saucepan with oil. Heat over medium heat. Add the chicken and garlic and cook for 5-8 minutes or until browned. Remove from the pan and set aside, draining off any excess liquid.
Return the saucepan to the heat and cook the onion and carrots for 3-5 minutes. Add the zucchini and beans and cook for a further 2-3 minutes. Add the chicken mixture, ham, tomatoes and tomato paste and bring to the boil. Remove from the heat, add the pasta and stir to combine.
Spoon the mixture into a medium size baking dish and sprinkle with cheese. Bake for 10-15 minutes or until the top is golden. Remove and rest for 5 minutes, then serve with green salad.