John Myers
Ingredients for 4 servings:
- 500 g chicken breast fillet(s)
- 250 g whole-wheat farfalle
- 500 g broccoli
- 250 g mushrooms
- 1 tbsp processed cheese, light
- 1 onion(s)
- 1 bunch of spring onions
- 500 ml vegetable stock, from a cube or the jar
- Flour for dusting and binding
- salt and pepper
- Parsley
- 6 tsp margarine
- Cheese, e.g. grated cheese or low-fat cold cuts
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes
Cooked for WW
Cut the chicken breast fillet into small pieces. Slice the mushrooms and cut the onion into rings. Brown everything in a pan and season with salt and pepper. In the meantime, bring the pasta to a boil according to the package instructions, then cut the broccoli into small florets and blanch. For the sauce, heat the margarine (I use WW margarine). Slice the spring onion into rings and add it. Dust with flour and deglaze with a little vegetable stock. Stir quickly to avoid lumps, then deglaze with the rest of the vegetable stock. Once the sauce has a sauce-like consistency, add the processed cheese. Season the sauce with salt, pepper, and parsley, if desired. Place the pasta, chicken and mushroom mixture, and broccoli in a baking dish and pour the cheese sauce over everything. Cover with cheese (I use sliced cheese to make it easier to control the dots). Place the casserole in a preheated oven at 200°C (fan oven) for about 20 minutes. Please calculate the points yourself, as I’m still working with Flexpoints.
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