Chicken and corn pasta bake
Sep 13, 2021 2:00pm- 10 mins preparation
- 30 mins cooking
- Serves 8
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Ingredients
Sauce
- 40 gram butter
- 2 finely chopped garlic cloves
- 1 tablespoon rosemary, chopped
- 2 tablespoon plain flour
- 2 cup milk
- 1 cup shredded tasty cheese
Chicken and corn pasta bake
- 500 gram large shell pasta
- 1 shredded, bones discarded barbecued chicken
- 400 gram can, drained corn kernels
- 1 cup frozen peas
- 1 egg, lightly beaten
- 1 cup grated parmesan
- 1 cup panko (or dried) breadcrumbs
Method
Chicken and corn pasta bake
- 1Preheat oven to moderate, 180°C. Lightly grease a large baking dish.
- 2Cook pasta following packet instructions. Drain well.
- 3SAUCE: 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.
- 4In baking dish, combine pasta, sauce, chicken, corn, peas and egg together. Top with combined parmesan and breadcrumbs.
- 5Bake 20-25 minutes, or until golden brown on top.
Notes
Leftovers can be eaten cold and are great for kids' lunchboxes - pack with an ice brick.