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  • Creamy Tomato Chicken Pasta Bake
 

Monday, 20 May 2019 / Published in Recipes

Creamy Tomato Chicken Pasta Bake

Recipe by: Campbell’s Kitchen
Serves: 4
Preparation Time: 10 min
Cooking Time: 30 min

Ingredients

  • 1L Campbell’s Real Stock – Chicken

  • 400g (5 cups) large shell pasta

  • 500g chicken breast fillet, thinly sliced

  • 1 cup corn kernels, either fresh, frozen or canned

  • 2 tbs butter

  • 2 tbs flour

  • 3/4 cup milk

  • 4 tbs tomato paste

  • 2 large ripe tomatoes, thinly sliced

  • 1 cup tasty cheese, grated

Method

  1. Preheat oven to 220C.

  2. Place Campbell’s Real Stock in a large saucepan and bring to the boil.

  3. Add pasta shells and cook for 10 minutes.

  4. Stir in chicken and cook for 1 – 2 minutes or until chicken just turns white. Drain, reserving stock.

  5. Place cooked pasta and chicken into a 3 Litre (12 cup) capacity baking dish and sprinkle over corn.

  6. Heat butter in the saucepan over medium heat until melted.

  7. Add flour and cook, stirring, for 1 minute.

  8. Gradually stir in reserved stock, milk and tomato paste until evenly mixed and cook for a further 1 minute.

  9. Pour sauce over the pasta and lightly stir through.

  10. Arrange tomatoes over top then sprinkle over cheese.

  11. Bake in a preheated oven for 15 minutes or until golden.

Tagged under: bake, Chicken, Dinner, Mains, Pasta, tomato

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