Name: Chicken, mushroom and asparagus creamy pasta bake
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 375 gram rigatoni pasta; 60 gram butter; 600 gram breast fillets, diced into 1cm pieces; 100 gram button mushrooms, sliced thinly; 2 tablespoon plain flour; 2 cup (500ml) milk; 1/2 cup (40g) grated romano cheese; 1 1/4 cup (150g) grated cheddar cheese; 1/4 cup coarsely chopped fresh flat-leaf parsley

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

375 gram rigatoni pasta

60 gram butter

600 gram breast fillets, diced into 1cm pieces

100 gram button mushrooms, sliced thinly

2 tablespoon plain flour

2 cup (500ml) milk

1/2 cup (40g) grated romano cheese

1 1/4 cup (150g) grated cheddar cheese

1/4 cup coarsely chopped fresh flat-leaf parsley

Method

1.Preheat oven to 200°C/180°C fan-forced.

2.Cook pasta in large saucepan of boiling water until tender; drain.

3.Heat a third of the butter in large frying pan; cook chicken, in batches, until cooked through. Remove from pan.

4.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.

5.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.

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Ingredients

Method

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