Chicken and vegetable pasta bake

Ingredients

• 300g dried spiral pasta
• 2 corn cobs, husks and silk removed
• 1 large Woolworths country-style roast chicken
• 750ml (3 cups) milk
• 500ml (2 cups) salt-reduced chicken stock
• 2 tsp olive oil
• 1 green capsicum, deseeded, finely chopped
• 200g cup mushrooms, sliced
• 80g Olive Grove extra virgin spread
• 50g (1/3 cup) plain flour
• 3 green shallots, ends trimmed, thinly sliced diagonally
• 145g (1 3/4 cups) coarsely grated cheddar
• 275g (4 1/2 cups) fresh breadcrumbs
• 1/3 cup chopped fresh continental parsley
• Mixed salad leaves, to serve

Method

1. Preheat oven to 200°C (unless freezing for later use). Cook pasta in a saucepan of salted boiling water following packet directions or until al dente. Drain.
2. Cut down the length of the corn cobs, close to the core, to remove the kernels. Remove the chicken meat from bones. Discard bones, skin and seasoning. Shred the chicken and place in a bowl.
3. Place the milk and stock in a saucepan over medium heat and bring to a simmer. Remove from heat.
4. Heat the oil in a large saucepan over medium heat. Add the corn, capsicum and mushroom and cook, stirring, for 5 minutes or until the mushroom softens. Transfer to a plate. Melt the extra virgin spread in the pan. Add flour and cook, stirring, for 1 minute. Remove from heat. Gradually whisk in milk mixture. Place over medium heat and cook, stirring, for 2 minutes or until the sauce thickens.
5. Add the pasta, corn mixture, chicken, shallot and 40g (1/2 cup) of cheddar to the sauce. Spoon pasta mixture into a 3L (12-cup) capacity freezerproof ovenproof dish. Combine breadcrumbs, parsley and remaining cheddar in a bowl. Sprinkle over pasta mixture. To freeze, see above.
6. Bake for 40 minutes or until golden. Serve with mixed salad leaves, if desired.

Notes

• To freeze: At the end of step 5, set pasta mixture aside for 10 minutes to cool. Cover with plastic wrap and place in the fridge for 30 minutes. Cover with several layers of plastic wrap, label, date and freeze for up to three months. To thaw & cook: Place in the fridge for 8 hours or until thawed, continue from step 6. For individual serves: At step 5, divide mixture among six 500ml (2-cup) capacity freezerproof ovenproof dishes. Cool and freeze as above. To cook the frozen meals, cover dishes with foil and bake at 180°C for 30 minutes. Increase temperature to 200°C and cook without foil for 20-30 minutes.

Tweet