Ingredients
Method
1.Boil, steam or microwave beans until tender; drain, peel away grey skins.
2.Bring stock to the boil in a medium saucepan. Add chicken; simmer, covered, 10 minutes. Cool chicken in poaching liquid 10 minutes. Drain chicken, reserve liquid; shred chicken coarsely.
3.Preheat oven to 200°C/400°F. Oil a 2.5-litre (10-cup) ovenproof dish.
4.Cook pasta in a large saucepan of boiling water until tender; drain.
5.Meanwhile, melt butter in a large saucepan over low heat. Add flour; cook, stirring, 2 minutes or until mixture bubbles and thickens. Gradually stir in combined milk and reserved poaching liquid; cook, stirring, until sauce boils and thickens.
6.Stir pasta, shredded chicken, beans, rind and half the parmesan into pan; season to taste. Spoon mixture into dish; top with combined nuts, breadcrumbs and remaining parmesan.
7.Bake for 20 minutes or until browned.
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