Skinny Chicken & Proscuitto Pasta Bake

Ingredients

• 340 g pasta (any shape you like)
• 1 1/2 tbsp olive oil
• 4 gloves of garlic (minced)
• 3 tbsp flour
• 250 ml chicken stock
• 250 ml semi-skimmed milk (you can also use 1% milk)
• 40 g grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp mustard powder
• 1/2 tsp dried oregano
• 200 g chicken (cooked and shredded)
• 1 x 340g tin sweetcorn (drained)
• 1 ball of low-fat mozzarella cheese
• 3-4 slices of prosciutto

Instructions

1. 1

   Cook the pasta according to the pack' directions making sure it is al dente

2. 2

   While the pasta is cooking, heat the olive oil in a large frying pan over a medium-high heat. Add the minced garlic and saute for a minute or so, stirring occasionally

3. 3

   Add the flour and stir to combine. Saute for another minute or so to cook the flour, again stirring occasionally

4. 4

   Gradually add the chicken stock whisking as you to go combine and create a smooth sauce. Once all the stock is added, whisk in the milk and bring to a simmer.

5. 5

   Allow the sauce to thicken for a minute or so and then stir in the Parmesan cheese before adding in the oregano, mustard powder, salt and pepper

6. 6

   Reduce the heat to low and stir occasionally until the pasta is cooked

7. 7

   Preheat the oven to 190°C (fan assisted or 210°C non fan)

8. 8

   Once the pasta is cooked, add it to the sauce along with the cooked, shredded chicken and sweetcorn. Stir to make sure the pasta is evenly coated in the sauce

9. 9

   Pour half of the pasta into a large baking dish. Sprinkle with half of the mozzarella and then add the rest of the pasta.

10. 10

    Finish by adding the rest of the mozzarella and the prosciutto

11. 11

    Bake for 20-25 minutes until the cheese is melted and starting to turn slightly golden