Mexican Chicken Pasta Bake
Calories 619 per serve
Protein 51g Fat 16g Carb 64g Fibre 10g
120g Chicken Breast (weighed raw)
70g Vetta Smart Pasta Fibre Penne (weighed dry)
2 tsp Mexican Spice Mix
40g Farmers Union Greek Style Natural Yoghurt
50g Old El Paso Mild Chunky Tomato Salsa
30g Canned Corn Kernels
30g Canned Black Beans (drained weight)
30g Light Shredded Mozzarella
10ml Lemon Juice
3g Fresh Coriander
- Cook pasta as per packet instructions. Drain and set aside.
- Preheat the oven to 180°C. Dice chicken breast and season with salt and pepper. Cook the chicken in a pan until cooked through.
- Mix the salsa, seasoning, yoghurt, corn, black beans, pasta, and chicken in a bowl. Add half of the mixture to an oven-proof dish. Top with half the cheese and the remaining chicken mixture. Sprinkle the remaining cheese on top.
- Bake in the oven for 10 minutes or until the cheese is melted and golden. Top with diced avocado and coriander.