• 250 g pasta shapes
• 1 large head of steamed broccoli
• 200 g cooked chicken
• 200 g low fat cream cheese
• 1/3 c milk
• 2 c thinly sliced silverbeet
• 100 g Edam cheese
• 1 c bread crumbs

Preheat the oven to 180 C.

Add the pasta to a large pot of salted boiling water and cook for about 10 minutes.

In a bowl combine the cream cheese and milk. Add in the drained pasta, chicken and vegetables and stir well.

Pour into a large oven proof dish and top with the bread crumbs and grated cheese. Bake for 20-25 mins until golden. (Serves 4)