Here is a creamy delicious recipe your kids are bound to love!

Creamy Pasta Bake

6 oz/175 g whole wheat pasta shells
1 tbsp olive oil
4 1/2 oz / 125 g white mushrooms, quartered
1 broccoli crown, broken into small florets
2 cooked skinless, boneless, chicken breasts, shredded
1 tbsp cornstarch
scant 1 cup milk
1/2 cup half-fat sour cream
1 3/4 oz / 50 g cheddar cheese, grated
sea salt and pepper

Preheat the oven to 375 degrees F/ 190 degrees C. Cook the whole wheat pasta in a large pan of boiling water for 10-12 minutes until just tender, then drain.

Meanwhile, heat the oil in a large skillet and cook the mushrooms until beginning to brown. Boil or steam the broccoli until just cooked, drain.

Add chicken to the mushrooms and stir well. Blend the cornstarch with a little milk, stirring. Pour into the pan, add the sour cream, and warm through, stirring.

Add the pasta and broccoli to the skillet and season to taste with salt and pepper. Mix well, hen transfer to a baking dish, top with cheese, and bake in the preheated oven for 15 minutes. Serve hot.

Serves 4