Chicken and vegetable pasta bake

Ingredients

1 tbs olive oil
1 brown onion, coarsely chopped
2 carrots, peeled, finely chopped
2 celery sticks, ends trimmed,
coarsely chopped
2 corncobs, husks and silk removed, kernels removed
2 zucchini, trimmed, coarsely chopped
1 garlic clove, crushed
300g dried risoni pasta
1 large Woolworths Country-Style Roast Chicken, skin and bones removed, meat shredded
90g (11/4 cups) fresh breadcrumbs (made from day-old bread)
80g (1 cup) coarsely grated cheddar
Bechamel sauce
60g butter, coarsely chopped
50g (1/3 cup) plain flour
750ml (3 cups) milk, warmed
70g (2/3 cup) coarsely grated cheddar

 

read on below advertisement

Method

1. Heat the oil in a large heavy-based saucepan over medium heat. Add the onion, carrot, celery, corn kernels, zucchini and garlic and cook, stirring often, for 10 minutes or until the vegetables are soft. Transfer to a large heatproof bowl.
2. Meanwhile, cook the pasta in a large saucepan of salted boiling water for
10 minutes or until al dente. Drain.
3. To make the bechamel sauce, melt
the butter in a large saucepan over medium heat. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles. Remove from heat. Gradually add the milk, stirring constantly until
well combined. Place over medium heat and cook, stirring constantly, until the sauce thickens. Simmer, stirring, for
2 minutes. Remove from heat and stir
in the cheddar.
4. Preheat oven to 190°C. Add the pasta, bechamel sauce and chicken to the zucchini mixture and stir until well combined. Season with salt and pepper. Spoon the pasta mixture into a 3L
(12-cup) capacity ovenproof dish.
5. Combine the breadcrumbs and cheddar in a small bowl. Sprinkle over the pasta mixture. Bake in oven for
20-25 minutes or until golden. Serve.
Per serve: 33g protein, 24g fat (12g saturated fat), 48g carb, 5.5g dietary fibre, 2290kJ (545 cals).
FREEZING TIP At the end of step 5, set aside
to cool. Divide among 375ml (11/2-cup) capacity freezerproof, ovenproof dishes. Cover with lids,
or a layer of plastic wrap and foil. Place in the fridge for 4 hours to chill. Label, date and freeze for up
to three months. Thaw portions in the fridge for
6-8 hours. Preheat oven to 190°C. Remove lid or plastic wrap. Cover with foil and bake in oven for
25 minutes or until heated through. Serve.