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.
Ingredients
Chicken, mushroom and asparagus creamy pasta bake
- 375 g rigatoni pasta
- 60 g butter
- 600 g breast fillets, diced into 1cm pieces
- 100 g button mushrooms, sliced thinly
- 2 tbsp plain flour
- 2 cups (500ml) milk
- 1/2 cup (40g) grated romano cheese
- 1 1/4 cups (150g) grated cheddar cheese
- 1/4 cup coarsely chopped fresh flat-leaf parsley
Steps
Chicken, mushroom and asparagus creamy pasta bake
- Preheat oven to 200°C/180°C fan-forced.
- Cook pasta in large saucepan of boiling water until tender; drain.
- Heat a third of the butter in large frying pan; cook chicken, in batches, until cooked through. Remove from pan.
- 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.
- 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.