Difficulty | Serves 6 | Book 7
Method
Preheat oven 180ºC fan forced.
- Cook pasta as instructed on packet. Leave to one side.
- Trim about 5cm from thick end of asparagus spears and throw ends away, then cut spears into 3cm pieces, leave to one side.
- Fry diced bacon in a large frypan that has been coated with cooking spray. Remove into a medium size bowl.
- Coat frypan with cooking spray then brown diced chicken, place into bowl with bacon and leave to one side.
- Sauté carrots and garlic in frypan, add water and cook 3 minutes. Add onion and cook a further 2 minutes. Toss in mushrooms and cook for another 2 minutes.
- Place bacon and chicken back into pan then pour in evaporated milk and skim milk. Combine soup mix, oregano, pepper and cornflour with skim milk in a small bowl then pour into pan, stir frequently until boiled. Don’t over boil sauce as evaporated milk can separate if over boiled.
- Add cooked pasta to pan and fold together well. Toss asparagus through mix then pour into a large lasagne dish that has been coated with cooking spray. Level mixture then sprinkle cheese over top. Bake 30 minutes.
Variation:Replace asparagus with either ¾ cup frozen peas or ¾ cup green capsicum diced
NOTE: An adapted version of this recipe is also in Cooking for 1 or 2 people
Suitable to be frozen for 2-3 weeks
Dietitian's tip
Asparagus is packed with antioxidants, ranking among the top fruits and vegetables for its ability to neutralise cell-damaging free radicals. Research suggests that this slows down the aging process.