Chicken Broccoli and Pasta Gratin
Thankyou to a certain Mr Gary Rhodes for this
recipe - adapted ever so slightly to fit in with the SW plan!
serves 4
400g skinned, boned cooked chicken (use healthy b)
225g broccoli florets
175g (raw weight) pasta shapes - fusilli is best
2 sticks celery, thinly sliced
300ml passata
28g slice wholemeal bread (3 sins)
0.25 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.
Just under 1 sin per serving.
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