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Chicken and vegetable pasta bake
Chicken and vegetable pasta bake
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Prep Time:
45 minutes
Cook Time:
40 minutes
Total Time:
85 minutes
"Juicy roast chicken enhances this comforting classic."
Ingredients:
  • 1 brown onion, coarsely chopped
  • 2 carrots, peeled, finely chopped
  • 2 celery sticks, ends trimmed, coarsely chopped
  • 2 corncobs, husks and silk removed, kernels removed
  • 2 zucchini, trimmed, coarsely chopped
  • 1 garlic clove, crushed
  • 300g dried risoni pasta
  • 1 large Roast Chicken, skin and bones removed, meat shredded
  • 90g (1 1/4 cups) fresh breadcrumbs (made from day-old bread)
  • 80g (1 cup) coarsely grated cheddar
  • 60g butter, coarsely chopped
  • 50g (1/3 cup) plain flour
  • 750ml (3 cups) milk, warmed
  • 70g (2/3 cup) coarsely grated cheddar
Instructions:
  • In a large heavy-based saucepan over medium heat, heat the oil. Add onion, carrot, celery, corn kernels, zucchini, and garlic. Cook while stirring frequently for 10 minutes until vegetables are softened. Transfer to a large heatproof bowl.
  • Cook the pasta in a large saucepan of salted boiling water until al dente, about 10 minutes. Drain.
  • In a large saucepan over medium heat, melt the butter. Add the flour and cook, stirring, for 1 minute until the mixture bubbles. Remove from heat. Gradually stir in the milk until well combined. Return to medium heat and cook, stirring constantly until the sauce thickens. Simmer for 2 minutes, then remove from heat and stir in the cheddar.
  • Preheat your oven to 190°C. Combine pasta, bechamel sauce, and chicken with the zucchini mixture, ensuring they are thoroughly mixed. Season generously with salt and pepper. Transfer the flavorful pasta concoction into a 3L (12-cup) ovenproof dish.
  • In a small bowl, mix the breadcrumbs and cheddar cheese. Sprinkle the mixture over the pasta. Bake in the oven for 20-25 minutes, or until golden brown. Serve hot.

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