Name: Chicken pasta gratin
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 350 gram rigatoni; 4 cup thickly shredded cooked chicken; 1 zucchini, halved lengthwise, thinly sliced; 1 clove garlic, crushed; 1 tablespoon thyme leaves; 300 millilitre cream; 2 tablespoon dijon mustard; 2 1/2 cup grated pizza cheese; 1 cup packaged dried multigrain breadcrumbs; mixed salad and lemon wedges, to serve

Chicken pasta gratin

Serves 4

Prep

10M

Cook

25M

Total

35M

Skip to Recipe

Ingredients

350 gram rigatoni

4 cup thickly shredded cooked chicken

1 zucchini, halved lengthwise, thinly sliced

1 clove garlic, crushed

1 tablespoon thyme leaves

300 millilitre cream

2 tablespoon dijon mustard

2 1/2 cup grated pizza cheese

1 cup packaged dried multigrain breadcrumbs

mixed salad and lemon wedges, to serve

Method

1.Preheat oven to 200°C (180°C fan-forced). Grease a 20cm square ovenproof dish. Cook pasta in a saucepan of boiling salted water for 10 minutes or until almost tender. Don’t overcook; pasta will continue cooking in the oven. Drain. Return to pan.

2.Add chicken, zucchini, garlic, thyme, cream, mustard and half the cheese to pasta; stir to combine. Season. Transfer chicken mixture to prepared dish; level surface.

3.Combine remaining cheese and breadcrumbs. Sprinkle over chicken mixture. Bake for 15 minutes or until browned and bubbling. Serve with salad and lemon wedges.

You’ll need 1 barbecued chicken, skin and bones removed. Add wholegrain mustard or peas and ham for a tasty twist.
Note

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Ingredients

Method

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