Creamy Chicken and Sweetcorn Pasta Bake
Ingredients
- 350 g fusilli pasta
- 300 g cooked chicken breast
- 198 g tinned sweetcorn
- 200 ml crème fraîche
- 150 ml chicken stock
- 120 g mature cheddar
- 1 tsp mild mustard
- 1 garlic clove
Nutrition (per serving)
- Calories
- 753 kcal
- Protein
- 44.7 g
- Carbohydrate
- 70.6 g
- of which sugars
- 6.4 g
- Fat
- 30.4 g
- of which saturates
- 17.7 g
- Fibre
- 4.1 g
- Salt
- 1.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C (180°C fan). Cook the fusilli in salted boiling water for 2 minutes less than packet instructions, then drain.
- 2
Crush the garlic and mix with the crème fraîche, chicken stock and mustard in a large bowl. Season lightly.
- 3
Shred the cooked chicken and drain the sweetcorn. Stir both into the crème fraîche mixture along with the drained pasta.
- 4
Transfer everything to a greased ovenproof dish and scatter over the grated cheddar.
- 5
Bake for 20–25 minutes until golden and bubbling. Leave to stand for 5 minutes before serving.
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