CHICKEN AND SPINACH PASTA BAKE

CHICKEN AND SPINACH PASTA BAKE

Ingredients

  • 4 spray(s) Calorie controlled cooking spray
  • 500 g Turkey Breast, Skinless, raw
  • 175 g Spinach
  • 225 g Fresh Pasta, raw
  • 1 teaspoons, level Thyme, Dried
  • 1 serving(s), unprepared Batchelors Condensed Soup Low Fat Chicken
  • 125 ml Skimmed Milk
  • 1 pinch Salt
  • 1/8 teaspoons Black pepper

Instructions

1 Preheat the oven to Gas Mark 4/180°C/fan oven 160°C. Heat a wok or large non stick frying pan over a medium-high heat. Spray with the cooking spray and stir-fry the turkey for 6 minutes, until browned all over.

2 Remove the turkey and set to one side, then add the spinach to the pan. Spray with more cooking spray and add a splash of water, then stir-fry the spinach for 1 minute, until just beginning to wilt.

3 Put the turkey, spinach, fresh pasta and thyme in a 30 x 24 cm (12 x 9½ inch) ovenproof dish and mix together. Pour the soup into a jug. Pour the milk into the empty can and top up with enough water to fill the can, then stir this into the soup. Pour the diluted soup over the turkey mixture, season and stir until combined.

4 Cover the dish tightly with a lid or foil and bake for 15 minutes, then remove the lid or foil, spray with the cooking spray and cook for another 10 minutes until the top begins to turn golden. Serve immediately.

Serves: 4
WW SP: 6