Name: Chicken and Vegetable Pasta Bake
Prep time: 15 min
Cook time: 45 min
Ingredients: 400g gluten free spiral or penne pasta; 1 clove garlic, finely chopped; 1 chicken breast fillet, diced; 1/4 (100g) red capsicum , diced; 8 button mushrooms, sliced; 120g head of broccoli , cut into florette; 2 cups Vitasoy Soy Milky Lite; 2 tablespoons maize cornflour; 2 teaspoons seeded mustard; Freshly ground black pepper; 50g grated light tasty cheese; 4 green onions, chopped

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Preheat oven to 180°C/ 160°C (fan forced). Grease an ovenproof 4 cup (1 Litre) casserole dish
Cook gluten free pasta in boiling water, until just cooked (al dente). Drain and set aside
While pasta is cooking, heat non-stick fry pan and cook garlic and chicken for 5 minutes. Add capsicum, mushrooms and broccoli and cook for a further 5 minutes
In a microwave proof jug, combine Vitasoy Soy Milky Lite and cornflour. Heat in microwave oven for 1 1/2 minutes on high. Remove and stir thoroughly. Cook for another 1 1/2-2 minutes. Mixture should have thickened. Stir through seeded mustard and season with pepper
Combine white sauce with cooked pasta, green onion and cooked vegetables and mix well. Spoon into baking dish and scatter over grated cheese. Bake 25-30 minutes or until golden.

Preheat oven to 180°C/ 160°C (fan forced). Grease an ovenproof 4 cup (1 Litre) casserole dish
Cook gluten free pasta in boiling water, until just cooked (al dente). Drain and set aside
While pasta is cooking, heat non-stick fry pan and cook garlic and chicken for 5 minutes. Add capsicum, mushrooms and broccoli and cook for a further 5 minutes
In a microwave proof jug, combine Vitasoy Soy Milky Lite and cornflour. Heat in microwave oven for 1 1/2 minutes on high. Remove and stir thoroughly. Cook for another 1 1/2-2 minutes. Mixture should have thickened. Stir through seeded mustard and season with pepper
Combine white sauce with cooked pasta, green onion and cooked vegetables and mix well. Spoon into baking dish and scatter over grated cheese. Bake 25-30 minutes or until golden.

Preheat oven to 180°C/ 160°C (fan forced). Grease an ovenproof 4 cup (1 Litre) casserole dish
Cook gluten free pasta in boiling water, until just cooked (al dente). Drain and set aside
While pasta is cooking, heat non-stick fry pan and cook garlic and chicken for 5 minutes. Add capsicum, mushrooms and broccoli and cook for a further 5 minutes
In a microwave proof jug, combine Vitasoy Soy Milky Lite and cornflour. Heat in microwave oven for 1 1/2 minutes on high. Remove and stir thoroughly. Cook for another 1 1/2-2 minutes. Mixture should have thickened. Stir through seeded mustard and season with pepper
Combine white sauce with cooked pasta, green onion and cooked vegetables and mix well. Spoon into baking dish and scatter over grated cheese. Bake 25-30 minutes or until golden.