Chicken pasta bake
Chicken pasta bake
Ingredients
Main
- 500g butternut pumpkin, peeled, cut into 1cm cubes
- 1 1/2 tbsp olive oil
- 500g Coles Durum Wheat Pasta Macaroni, dried
- 2 (400g) Lilydale Free Range Chicken Breast
- 2 rashers middle bacon, trimmed
- 60g butter
- 1/3 cup plain flour
- 3 cups milk
- 1 1/2 cups grated Devondale Tasty Cheese Block (500g)
- 50g baby spinach
- 1/2 cup grated parmesan cheese
Instructions
- 1
Preheat oven to 180°C/160°C fan-forced. Line a large baking tray with baking paper. Place pumpkin on prepared tray. Drizzle with 1 tablespoon oil. Season with salt and pepper. Toss to coat. Roast for 20 to 25 minutes or until golden and tender. Set aside.
25 min - 2
Meanwhile, cook pasta in a large saucepan of boiling, salted water following packet directions, until just tender. Drain. Place in a large bowl.
- 3
Heat remaining oil in a large non-stick frying pan over medium-high heat. Add chicken. Reduce heat to medium. Cook for 4 to 5 minutes each side or until cooked through. Transfer to a plate. Add bacon to pan. Cook for 2 to 3 minutes each side or until golden. Roughly chop bacon and chicken. Add to pasta.
5 min - 4
Melt butter in a saucepan over medium heat until foaming. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles. Remove from heat. Stir in milk until smooth. Return to heat. Cook, stirring, for 4 to 5 minutes or until mixture boils and thickens. Stir in tasty cheese. Season with salt and pepper.
5 min - 5
Lightly grease a 12 cup-capacity ovenproof dish. Add pumpkin, spinach and sauce to pasta mixture. Stir to combine. Spoon into prepared dish. Sprinkle with parmesan. Bake for 20 minutes or until golden. Serve.
20 min