Creamy Chicken and Mushroom Macaroni Cheese Bake
Ingredients
1 x 500g | 17oz packet macaroni pasta
1 onion , chopped
1 carrot , washed, peeled and chopped
1/2 red capsicum/bell pepper , washed, seeded and diced
500 g | 1lbs boneless , skinless chicken thigh fillets, cubed
1 head of broccoli , washed and cut into florets
200 g | 7oz sliced mushrooms , washed
2 cloves garlic , minced or finely chopped
500 ml light cooking cream (I used 2x tubs Philadelphia Extra Light cream for cooking)
2 tablespoons vegetable stock powder (Vegeta)
Salt to season
3/4 cup parmesan cheese , grated and divided
A creamy and low fat twist on traditional macaroni and cheese, mixing in tender chicken thigh pieces and mushrooms in a creamy Parmesan cheesy sauce.
Instructions
Preheat oven to 200c | 390f.
Cook pasta in a large saucepan of salted, boiling water, following packet directions until tender. Drain pasta in a colander and pour into a deep baking dish. Set aside.
While pasta is boiling, pan fry in a large and deep frying pan/skillet, onion and carrot until onion is transparent. Add the chicken, broccoli and mushrooms, and cook until chicken has browned and broccoli has softened slightly. Stir through garlic, cooking cream, stock powder and salt (adjust to your tastes). When cream begins to simmer, remove from heat and stir through 1/2 cup parmesan cheese. Pour Creamy Chicken onto pasta and stir through really well to combine.
Change oven setting to grill/broil on medium heat. Sprinkle pasta and chicken mixture with remaining cheese, and place into oven to brown on top.
When golden on top, remove from oven and serve!
Recipe and image courtesy of Creamy Chicken and Mushroom Macaroni Cheese Bake (cafedelites.com)