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Chicken bennelong
Chicken bennelong
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Prep Time:
15 minutes
Cook Time:
65 minutes
Total Time:
80 minutes
Irresistible chicken pasta bake - perfect for stocking up your freezer for any occasion!
Ingredients:
  • 350g spaghetti
  • 1 brown onion, coarsely chopped
  • 2 garlic cloves, crushed
  • 1 celery stick, trimmed, thinly sliced
  • 1 small green capsicum, halved, seeded, coarsely chopped
  • 125g mushrooms, thinly sliced
  • 125g salami, cut into 1cm pieces
  • 60g butter
  • 50g (1/3 cup) plain flour
  • 310ml (1 1/4 cups) chicken style liquid stock
  • 250g can diced tomatoes
  • 44.40 gm salt-reduced tomato paste
  • 40.40 gm pouring cream
  • 2 tsp fresh thyme leaves
  • Olive oil, to grease
  • 125g coarsely grated cheddar
  • 1 Roast Chicken, skin and bones removed, meat shredded
Instructions:
  • Boil pasta in a saucepan of bubbling water as per package instructions, then drain.
  • Heat 3 teaspoons of oil in a frying pan over medium heat. Sauté onion, garlic, celery, capsicum, and mushroom for 8 minutes until fragrant and golden. Transfer mixture to a bowl. In the same pan, heat the remaining oil and cook the salami for 3 minutes until lightly crispy. Add the salami to the bowl and mix well.
  • In a medium-high heat pan, melt butter. Stir in flour and cook for 1 minute. Add stock, tomato, tomato paste, and cream. Stir for 3 minutes until thickened. Mix in onion mixture and thyme. Reduce heat to low and simmer for 20 minutes.
  • First, preheat your oven to 180°C. Then, generously grease a 3L (12-cup) capacity baking dish with oil. Next, layer one-third of the pasta, followed by one-quarter of the cheddar, one-third of the chicken, and one-third of the sauce in the dish. Repeat the layering process with the remaining pasta, cheddar, chicken, and sauce, ending with a final layer of cheddar on top. Bake in the oven for 30 minutes or until the cheddar is beautifully melted.

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