Chicken and corn pasta bake
Chicken and corn pasta bake
Ingredients
Sauce
- 40 g butter
- 2 finely chopped garlic cloves
- 1 tbsp rosemary, chopped
- 2 tbsp plain flour
- 2 cups milk
- 1 cup shredded tasty cheese
Chicken and corn pasta bake
- 500 g large shell pasta
- 1 shredded, bones discarded barbecued chicken
- 400 g can, drained corn kernels
- 1 cup frozen peas
- 1 egg, lightly beaten
- 1 cup grated parmesan
- 1 cup panko (or dried) breadcrumbs
Steps
Chicken and corn pasta bake
- Preheat oven to moderate, 180°C. Lightly grease a large baking dish.
- Cook pasta following packet instructions. Drain well.
- 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.
- In baking dish, combine pasta, sauce, chicken, corn, peas and egg together. Top with combined parmesan and breadcrumbs.
- Bake 20-25 minutes, or until golden brown on top.