Chicken, Asparagus And Mushroom Pasta Bake

By Sarah Hobbs

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This chicken, asparagus and mushroom pasta bake is proudly brought to you by and Perfect Italiano.

All you have to do is throw all your ingredients of Chicken, Asparagus And Mushroom Pasta Bake

  1. 300g penne rigate
  2. 1 tbs olive oil
  3. 1 leek, pale section only, thickly sliced
  4. 200g Swiss brown mushrooms, thickly sliced
  5. 2 garlic cloves, crushed
  6. 1 barbecue chicken, coarsely shredded
  7. 2 bunches asparagus, woody ends trimmed, cut into 5cm pieces
  8. 50g butter
  9. 1/4 cup (35g) plain flour
  10. 3 cups (750ml) milk
  11. 2 cups (200g) Perfect Italiano Perfect Bakes cheese
  12. 1/2 cup (35g) panko breadcrumbs

The instruction how to make Chicken, Asparagus And Mushroom Pasta Bake

  1. Preheat oven to 200u00b0C. Cook the pasta in a large saucepan of boiling water following packet instructions until al dente. Drain well.
  2. Meanwhile, heat half the oil in a large frying pan over medium heat. Add the leek; cook, stirring, for 3 minutes or until leek softens , add mushrooms and garlic; cook, stirring, for 5 minutes or until tender. Transfer to the bowl. Add the chicken and asparagus with the pasta.
  3. Melt the butter in a large saucepan over high heat until foaming. Add the flour, cook for 1 minute or until mixture is slightly grainy. Add the milk and stir with a balloon whisk until smooth. Cook, stirring constantly, for 5-7 minutes or until sauce boils and thickens. Remove from heat. Add 1 cup of the cheese and stir to combine. Season with salt and pepper.
  4. Add cheese sauce to the pasta mixture and toss to combine. Spoon into a 12 cup (3 litre) capacity ovenproof dish. Sprinkle with remaining cheese and breadcrumbs. Bake in preheated oven for 30 minutes or until golden brown and heated through.

Nutritions of Chicken, Asparagus And Mushroom Pasta Bake


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