Luxury Mac & Cheese II

Discussion in 'Slimming World Recipes' started by StaceyUK, 8 July 2010 Social URL.

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  1. StaceyUK

    StaceyUK Gold Member

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    This is a tweaked version of an older recipe I used to make. It was very yummy and my definite favourite!

    Serves 4

    3/4 syn per serving plus
    1 HEX A on EE


    Roasting veg (I used red onion, peppers, garlic, mushrooms, cherry tomatoes, courgette)
    340g/12oz dried pasta (I used 'gigli' from Sainsburys)
    2 ready cooked roast chicken breasts, skin removed and diced
    1 tbsp Sacla sun dried tomato pesto (2.5 syns)
    126g reduced fat cheddar, grated
    28g parmesan, grated
    2 eggs
    500g pot Yeo Valley fat free natural yogurt
    1 tsp wholegrain mustard (0.5 syn)
    1 tbsp capers, roughly chopped
    couple of dashes of worcester sauce

    1) Roast the veg with a drizzle of balsamic vinegar and Frylight.

    2) Cook the pasta according to pack. Drain and toss with the roasted veg, pesto & chicken. Season and pour into a lasagne dish (or large deep dish).

    3) In a bowl, mix the eggs, yogurt, mustard, worcester, capers cheddar, salt & pepper. Pour over the pasta. Sprinkle with parmesan cheese.

    4) Bake at 220 for 15-20 mins until lightly golden and bubbling.

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