60g San Remo spelt spirals pasta or gluten-free pasta
½ tsp olive oil
1 leek, halved lengthways, thinly sliced
1 clove garlic, crushed
2 Tbsp water
150g broccoli, cut into small florets
150g skinless chicken breast fillet, fat trimmed
Olive oil cooking spray
Freshly ground black pepper, to season
1 ½ Tbsp plain flour or gluten-free plain flour
310ml (1 ¼ cups) skim milk
2 tsp wholegrain mustard or gluten free mustard
60g (¾ cup) Coles Australian shredded mozzarella light cheese
40g sourdough bread or gluten-free bread, processed into breadcrumbs
40g (1½ cups) mixed salad leaves, to serve
Balsamic glaze, to serve
1 Cook pasta in a saucepan of boiling water, following packet instructions, or until al dente. Drain and set aside.
2 Meanwhile, heat the oil in a medium non-stick frying pan over a medium heat. Add leek and garlic. Cook, stirring, for 2 minutes. Add water. Cover and cook for 8 minutes or until leek is soft. Add broccoli in final 2 minutes of cooking. Transfer leek mixture to a medium bowl.
3 Preheat chargrill pan to medium. Spray Chicken with cooking spray and season with salt and pepper. Add to chargrill and cook for 3 minutes on each side or until cooked through. Set aside to cool for 5 minutes. Coarsely shred chicken.
4 Preheat Oven to 190 C (fan-forced). Add flour to pan and gradually whisk in milk. Put over a medium heat and cook, stirring, until sauce thickens and comes to a simmer. Stir in mustard and cook for 1 minute.
5 Put Pasta, chicken, leek mixture and sauce in a bowl. Toss to combine. Divide mixture between 2 shallow ovenproof dishes. Combine cheese and breadcrumbs in a bowl. Sprinkle over pasta mixture. Bake for 15-20 minutes or until top is light and golden brown. Serve bakes with salad leaves drizzled with balsamic glaze.
Recipe from the Better Homes and Gardens Diabetic Living July/Aug 2014 Issue 52