Chicken Brocolli & pasta Bake

Chicken Brocolli & pasta Bake

Serves 4

1 syn per serving

400 g skinned, boned cooked chicken 

225 g broccoli florets

175 g (raw weight) pasta shapes - fusilli is best

2 sticks celery, thinly sliced

300 ml passata

28 g slice wholemeal bread (3 syns)

¼ tsp dried mixed herbs

Make bread into breadcrumbs by using food processor.  Cook pasta according to pack instructions.  In another pan of water, cook broccoli and celery for about 5 mins until broccoli begins to soften.  Drain and refresh under cold water.

Put passata in large saucepan and simmer gently, trim fat from chicken, cut into bite sized pieces and add to passata with broccoli, celery and pasta and simmer for another 5-10 mins. 

Put mixture in shallow flameproof gratin dish, top with breadcrumbs and herbs and grill until sauce is bubbling and top is crunchy and golden.