Chicken bennelong

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

• 350g dried spaghetti pasta
• 1 tablespoon olive oil
• 1 brown onion, coarsely chopped
• 2 garlic cloves, crushed
• 1 celery stick, trimmed, thinly sliced
• 1 small green capsicum, halved, seeded, coarsely chopped
• 125g mushrooms, thinly sliced
• 125g salami, cut into 1cm pieces
• 60g butter
• 50g (1/3 cup) plain flour
• 310ml (1 1/4 cups) Campbell's Real Stock Chicken
• 250g can diced tomatoes
• 2 tablespoons salt-reduced tomato paste
• 2 tablespoons pouring cream
• 2 teaspoons fresh thyme leaves
• Olive oil, to grease
• 125g coarsely grated cheddar
• 1 Roast Chicken, skin and bones removed, meat shredded

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.