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Chicken & vegetable pasta bake
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Whip up a delicious chicken and veggie pasta bake for a simple weeknight dinner.
Ingredients:
  • 350g dried spiral pasta
  • 400g cauliflower
  • 1 large zucchini, halved, sliced
  • 1/2 Hot Roast Chicken, meat shredded
  • 530g jar bechamel sauce
  • 125.00 ml grated cheddar
  • 125.00 ml panko breadcrumbs (see notes)
Instructions:
  • Preheat the oven to 200C or 180C fan-forced. Boil the pasta in salted water as per packet instructions, adding cauliflower and zucchini for the last 2 mins until vegetables are tender and pasta is al dente. Drain and return to the pan.
  • Combine the chicken and creamy bechamel sauce with the pasta. Spread the mixture into an 8-cup baking dish and generously sprinkle with cheddar and breadcrumbs. Bake until beautifully golden and crispy, about 10 minutes.

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