Name: Chicken, mushroom and asparagus creamy pasta bake
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 375 gram rigatoni pasta; 60 gram butter; 600 gram breast fillets, diced into 1cm pieces; 100 gram button mushrooms, sliced thinly; 2 tablespoon plain flour; 2 cup (500ml) milk; 1/2 cup (40g) grated romano cheese; 1 1/4 cup (150g) grated cheddar cheese; 170 grams asparagus, trimmed, chopped coarsely; 1/4 cup coarsely chopped fresh flat-leaf parsley

Chicken, mushroom and asparagus creamy pasta bake

Creamy and comforting, this asparagus, chicken and mushroom pasta bake is a great mid-week dinner recipe. It's also handy on a busy weekend when you've got lots of mouths to feed.

Serves 4

Cook

50M

Ingredients

375 gram rigatoni pasta

60 gram butter

600 gram breast fillets, diced into 1cm pieces

100 gram button mushrooms, sliced thinly

2 tablespoon plain flour

2 cup (500ml) milk

1/2 cup (40g) grated romano cheese

1 1/4 cup (150g) grated cheddar cheese

170 grams asparagus, trimmed, chopped coarsely

1/4 cup coarsely chopped fresh flat-leaf parsley

Method

1.Preheat oven to 200°C/180°C fan-forced.

2.Cook pasta in large saucepan of boiling water until tender; drain.

3.Heat a third of the butter in large frying pan; cook chicken, in batches, until cooked through. Remove from pan.

4.Heat remaining butter in same pan; cook mushrooms, stirring, until tender. Add flour; cook, stirring, 1 minute. Gradually stir in milk over medium heat until mixture boils and thickens. Stir in chicken, ¼ cup of the romano, ¾ cup of the cheddar and the asparagus. Season to taste.

5.Combine chicken mixture and drained pasta in 2.5 litre (10-cup) ovenproof dish; sprinkle with remaining cheeses. Bake in oven about 15 minutes or until top browns lightly. Serve pasta bake sprinkled with parsley.

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