Name: Chicken and corn pasta bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
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; 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

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

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

1.Preheat oven to moderate, 180°C. Lightly grease a large baking dish.

2.Cook pasta following packet instructions. Drain well.

3.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.

4.In baking dish, combine pasta, sauce, chicken, corn, peas and egg together. Top with combined parmesan and breadcrumbs.

5.Bake 20-25 minutes, or until golden brown on top.