Ingredients
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1L Campbell’s Real Stock – Chicken
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400g (5 cups) large shell pasta
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500g chicken breast fillet, thinly sliced
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1 cup corn kernels, either fresh, frozen or canned
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2 tbs butter
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2 tbs flour
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3/4 cup milk
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4 tbs tomato paste
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2 large ripe tomatoes, thinly sliced
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1 cup tasty cheese, grated
Method
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Preheat oven to 220C.
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Place Campbell’s Real Stock in a large saucepan and bring to the boil.
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Add pasta shells and cook for 10 minutes.
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Stir in chicken and cook for 1 – 2 minutes or until chicken just turns white. Drain, reserving stock.
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Place cooked pasta and chicken into a 3 Litre (12 cup) capacity baking dish and sprinkle over corn.
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Heat butter in the saucepan over medium heat until melted.
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Add flour and cook, stirring, for 1 minute.
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Gradually stir in reserved stock, milk and tomato paste until evenly mixed and cook for a further 1 minute.
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Pour sauce over the pasta and lightly stir through.
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Arrange tomatoes over top then sprinkle over cheese.
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Bake in a preheated oven for 15 minutes or until golden.
