1.Preheat oven to moderate, 180°C. Lightly grease a large baking dish.
2.Cook pasta following packet instructions. Drain well.
3.SAUCE: Meanwhile, melt butter in a saucepan on medium heat. Add garlic and rosemary and cook 1 minute, until fragrant. Add flour and cook, stirring, 1 minute. Remove from heat and gradually stir in milk, until smooth. Return to heat and cook, stirring, until sauce boils and thickens. Simmer 1-2 minutes. Add cheese and season to taste.
4.In baking dish, combine pasta, sauce, chicken, corn, peas and egg together. Top with combined parmesan and breadcrumbs.
5.Bake 20-25 minutes, or until golden brown on top.
Leftovers can be eaten cold and are great for kids’ lunchboxes – pack with an ice brick.Note