Ingredients
- 2 large (about 500g) chicken breast fillets
- 160g dried rollini pasta
- 400g butternut pumpkin, peeled, seeded, and cut into 1cm cubes
- 1 cup frozen peas, thawed
- 1 cup broccoli florets
- 2 cups of tomato pasta sauce
- 1/2 cup coarsely grated Edam cheese
Directions
- Preheat a grill on high. Cook the chicken for 3-4 minutes each side or until cooked through. Set aside for 10 minutes to cool slightly.
- Meanwhile, cook the pasta following packet directions or until al dente. Drain well.
- Cook the pumpkin in a large saucepan of boiling water for 5 minutes. Add the peas and broccoli and cook for a further 1 minute or until tender. Drain well.
- Preheat oven to 180 degrees. Combine the chicken, pasta, pumpkin mixture and tomato pasta sauce in a large bowl. Spoon evenly among eight 1 cup (250ml capacity) ovenproof dishes. Sprinkle with cheese and bake for 10 minutes or until heated through.
