Recipe

Chicken carbonara baked pasta

  • 30 mins preparation
  • Serves 4
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Ingredients

Chicken carbonara baked pasta
  • 250 gram spaghetti
  • 1 tablespoon olive oil
  • 500 gram button mushrooms, quartered
  • 2 clove garlic, crushed
  • 1/4 cup (60ml) dry white wine
  • 1/4 cup (180ml) chicken stock
  • 425 gram jar carbonara pasta sauce
  • 3 cup (480g) shredded barbecue chicken
  • 3 green onions (green shallots), sliced thickly
  • 2/3 cup (50g) finely grated parmesan cheese
  • 1/3 cup (25g) stale breadcrumbs

Method

Chicken carbonara baked pasta
  • 1
    Preheat the oven to 240°C (220°C fan-forced).
  • 2
    Cook the pasta in a large saucepan of boiling salted water until al dente; drain.
  • 3
    Meanwhile, heat the oil in a large non-stick frying pan over high heat. Cook the mushrooms and garlic, stirring until browned lightly. Add the wine and cook, stirring, until wine has almost evaporated. Add stock, bring to the boil; cook, stirring, for about 5 minutes or until liquid has reduced by half. Remove pan from heat.
  • 4
    Stir the carbonara sauce, chicken, green onions and half the cheese into the mushroom mixture. Add the pasta and toss gently to combine.
  • 5
    Transfer the pasta mixture to a 1.5 litre (6-cup) greased ovenproof dish. Sprinkle with the combined breadcrumbs and remaining cheese.
  • 6
    Bake, uncovered, for about 10 minutes or until browned lightly.

Notes

Not suitable to freeze or microwave. You will need to purchase a large barbecued chicken weighing approximately 900g for this recipe.

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