Saturday, November 12, 2016

Chicken bennelong

Everyone will love this chicken pasta bake, so always keep one in the freezer, just in case.

Chicken bennelong
Energy
3623kJ
Fat saturated
18.00g
Fat Total
39.00g
Carbohydrate sugars
4.00g
Carbohydrate Total
51.00g
Dietary Fibre
4.00g
Protein
75.00g
Cholesterol
260.00mg
Sodium
901.89mg

All nutrition values are per serve.

  1. Step 1

    Cook pasta in a saucepan of boiling water following packet directions. Drain.

  2. Step 2

    Meanwhile, heat 3 teaspoons of oil in a frying pan over medium heat. Cook the onion, garlic, celery, capsicum and mushroom for 8 minutes. Transfer to a bowl. Heat remaining oil in pan. Cook salami for 3 minutes. Add to the bowl.

  3. Step 3

    Melt butter in pan over medium-high heat. Stir in flour. Cook for 1 minute. Add stock, tomato, tomato paste and cream. Stir for 3 minutes or until thick. Add onion mixture and thyme. Reduce heat to low. Simmer for 20 minutes.

  4. Step 4

    Preheat oven to 180°C. Grease a 3L (12-cup) capacity baking dish with oil. Place one-third of the pasta in the dish. Top with one-quarter of the cheddar, one-third of chicken and one-third of sauce. Continue layering with remaining pasta, cheddar, chicken and sauce, finishing with cheddar. Bake for 30 minutes or until cheddar melts.

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