Writing unique content could be simpler than you think.
FreeSpinner was developed to help you with writting all the content that you need.
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. Coarsely chop.
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 180u00baC. 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. Bake for 10 minutes or until heated through.
2 large (about 500g) Free Range Chicken Breasts
160g dried rollini pasta
400g butternut pumpkin, peeled, seeded, cut into 1cm cubes
250.00 ml (about 160g) broccoli florets
500ml pasta sauce
7.5 grams fat
2.4 grams saturated fat
28.1 grams carbohydrates
6.1 grams sugar
16.2 grams protein
35.6 milligrams cholesterol
372 milligrams sodium
Easy, budget friendly, family friendly, kid friendly, cheese, broccoli, peas, pumpkin, meat, chicken, bake, pasta, pasta recipe, weeknight meals, toddler recipes, quick and easy recipe, gluten allergy, lactose allergy, milk allergy, wheat allergy
The kids will be begging for more once theyve tasted this classic chicken and pumpkin pasta bake.