Week 76 Day 4

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Chicken tetrazinni
Serves 4 : Very easy : Takes a little longer

Ingredients
240gm pasta shells
4 skinless chicken breasts, chopped
4 slices thick-cut ham, chopped
1 large onion, chopped
200gm brown mushrooms, chopped
750ml chicken stock
1 heaped Tblsp cornflour
200gm baby spinach, chopped
200ml fat free natural yoghurt
60gm strong cheddar, grated

Method
Cook the pasta in plenty of lightly salted water.
When al dente, drain well and set aside.

Heat the oven to 200ºC.
Spray an oven proof dish with non-stick cooking spray.

Spray a large frying pan with non-stick cooking spray.
Dry fry the chicken until sealed and starting to brown slightly.
Remove from the pan to a large bowl.

Using the same pan, dry fry the onion and mushrooms until soft.
Add to the bowl with the chicken.

De-glaze the pan with the stock.
Add the cornflour mixed to a paste with a little extra water.
Allow the sauce to thicken while stirring.
Pile the spinach on the sauce, stir well to combine, then cover.
Simmer for 3 minutes and allow the spinach to wilt.
Pour the spinach sauce into the bowl with the chicken, onion and mushrooms.
Add the chopped ham and yoghurt and stir everything well.

Tip everything into the prepared oven proof dish.
Scatter over the grated cheese.

Bake for 30 – 35 minutes until the cheese is melted and golden.
Serve with a green salad.

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