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Chicken and vegetable pasta bake
Chicken and vegetable pasta bake
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Perfect for freezing - resist the temptation to devour right away!
Ingredients:
  • 300g dried spiral pasta
  • 2 corn cobs, husks and silk removed
  • 1 large roast chicken
  • 750ml (3 cups) milk
  • 500ml (2 cups) salt reduced chicken style liquid stock
  • 9.20 gm olive oil
  • 1 green capsicum, deseeded, finely chopped
  • 200g cup mushrooms, sliced
  • 80g extra virgin olive oil spread
  • 50g (1/3 cup) plain flour
  • 3 green shallots, ends trimmed, thinly sliced diagonally
  • 145g (1 3/4 cups) coarsely grated cheddar
  • 275g (4 1/2 cups) fresh breadcrumbs
  • 82.50 ml chopped fresh continental parsley
  • Mixed salad leaves, to serve
Instructions:
  • Preheat oven to 200°C if not freezing for later use. Cook pasta in a pot of salted boiling water according to package instructions until al dente. Drain pasta.
  • Cut the corn kernels off the cobs and shred the cooked chicken, discarding bones, skin, and seasoning. Place shredded chicken in a bowl.
  • In a saucepan, gently heat the milk and stock until just simmering, then take off the heat.
  • In a large saucepan over medium heat, heat the oil. Add corn, capsicum, and mushroom. Cook and stir for 5 minutes until the mushroom softens. Transfer to a plate. Melt the extra virgin spread in the pan, add flour, and cook for 1 minute while stirring. Remove from heat. Gradually whisk in the milk mixture. Return to medium heat and cook, stirring, for 2 minutes until the sauce thickens.
  • Combine the pasta, corn mixture, chicken, shallot, and 40g (1/2 cup) of cheddar into the sauce. Transfer the pasta mixture into a 3L (12-cup) freezerproof ovenproof dish. In a bowl, mix breadcrumbs, parsley, and the rest of the cheddar. Sprinkle this mixture over the pasta. Refer to freezing instructions above.
  • Bake until golden brown, approximately 40 minutes. Serve with mixed salad leaves, if preferred.

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