My mission is to inspire and empower others to achieve a sense of order and balance in their homes, enabling them to easily tackle daily tasks so then the rest of the day is filled with activities that bring them joy.
Chicken and Vegetable Pasta Bake
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 mins
- Yield: 6 1x
- Category: Main
Ingredients
Scale
- 350g spiral pasta
- 1 large zucchini, halved, sliced
- 1/2 cup cauliflower, cut into small florets
- 1 carrot, diced
- 1 hot roast chicken, meat shredded
- 1/2 cup grated tasty cheese
- 1/2 cup panko breadcrumbs
bechamel sauce
- 60g butter, chopped
- 1/3 cup plain flour
- 4 1/2 cups milk
- 75g parmesan cheese, finely grated
- 1/4 teaspoon salt
- pinch ground nutmeg
Instructions
- Preheat oven to 180°C, fan forced.
- In a large saucepan, cook pasta following packet directions.
- Add the zucchini and cauliflower to the pasta in the last 2 minutes of cooking. Drain and return to saucepan.
- Meanwhile, make the cheese sauce. Melt butter in medium-sized saucepan over medium-high heat until foaming.
- Add flour, then cook and stir for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat.
- Gradually pour in milk, and whisk continuously until the mixture is smooth.
- Return saucepan over medium-high heat and bring to a boil, stir continuously for 5 minutes or until the sauce thickens.
- Remove from heat. Add the parmesan cheese and stir until cheese melts. Season with salt, pepper and nutmeg, set aside.
- Pour cheese sauce over pasta and vegetables, stir through the chicken.
- Spoon pasta mixture into a 4L capacity baking dish.
- Sprinkle with tasty cheese and breadcrumbs
- Bake pasta bake in oven for 20-30 minutes or until golden. Serve.
