Ingredients
• 1 1/2 cups dried macaroni pasta
• 1 tablespoon olive oil
• 1 medium brown onion, chopped
• 2 garlic cloves, crushed
• 500g chicken thigh fillets, trimmed, sliced
• 1 tablespoon plain flour
• 2 teaspoons wholegrain mustard
• 300ml light cooking cream
• 50g shaved ham, sliced
• 300g broccoli, cut into small florets
• 1/2 cup frozen baby peas
• 2 tablespoons chopped fresh flat-leaf parsley leaves
• 125g grape tomatoes, halved
• 1/2 cup fresh breadcrumbs
• 1/2 cup reduced-fat grated tasty cheese
Method
1. Preheat oven to 180°C/160°C fan-forced. Cook macaroni in a large saucepan of boiling water, following packet directions, until tender. Drain.
2. Meanwhile, heat oil in a large deep frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add chicken. Cook, stirring, for 5 to 7 minutes or until browned. Add flour and mustard. Cook, stirring, for 1 minute. Reduce heat to medium-low.
3. Add cream and ham. Season with salt and pepper. Stir to combine. Add broccoli, peas, parsley and macaroni. Toss to coat. Spoon mixture into four 2 cup-capacity ovenproof dishes. Top with tomato. Combine breadcrumbs and cheese. Sprinkle over pasta mixture.
4. Bake for 25 to 30 minutes or until tops are golden and cheese melted. Stand for 5 minutes. Serve.
