- 0:45 Prep
- 0:40 Cook
- 8 Servings
- Capable cooks
Roast chicken adds a wonderful flavour and texture to this satisfying comfort food
Ingredients
- 1 tablespoon olive oil
- 1 brown onion, coarsely chopped
- 2 carrots, peeled, finely chopped
- 2 celery sticks, ends trimmed, coarsely chopped
- 2 corncobs, husks and silk removed, kernels removed
- 2 zucchini, trimmed, coarsely chopped
- 1 garlic clove, crushed
- 300g dried risoni pasta
- 1 large Roast Chicken, skin and bones removed, meat shredded
- 90g (1 1/4 cups) fresh breadcrumbs (made from day-old bread)
- 80g (1 cup) coarsely grated cheddar
Bechamel sauce
- 60g butter, coarsely chopped
- 50g (1/3 cup) plain flour
- 750ml (3 cups) milk, warmed
- 70g (2/3 cup) coarsely grated cheddar
Method
- Step 1Heat the oil in a large heavy-based saucepan over medium heat. Add the onion, carrot, celery, corn kernels, zucchini and garlic and cook, stirring often, for 10 minutes or until the vegetables are soft. Transfer to a large heatproof bowl.
- Step 2Meanwhile, cook the pasta in a large saucepan of salted boiling water for 10 minutes or until al dente. Drain.
- Step 3To make the bechamel sauce, melt the butter in a large saucepan over medium heat. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles. Remove from heat. Gradually add the milk, stirring constantly until well combined. Place over medium heat and cook, stirring constantly, until the sauce thickens. Simmer, stirring, for 2 minutes. Remove from heat and stir in the cheddar.
- Step 4Preheat oven to 190°C. Add the pasta, bechamel sauce and chicken to the zucchini mixture and stir until well combined. Season with salt and pepper. Spoon the pasta mixture into a 3L (12-cup) capacity ovenproof dish.
- Step 5Combine the breadcrumbs and cheddar in a small bowl. Sprinkle over the pasta mixture. Bake in oven for 20-25 minutes or until golden. Serve.
- Low carb
- Lower gi
Nutrition
2882 kj
Energy
26g
Fat Total
13g
Saturated Fat
5g
Fibre
58g
Protein
188mg
Cholesterol
404mg
Sodium
10g
Carbs (sugar)
52g
Carbs (total)
All nutrition values are per serve
Notes
((( Freezer tip )))At the end of step 5, set aside to cool. Divide among 375ml (1 1/2-cup) capacity freezerproof, ovenproof dishes. Cover with lids, or a layer of plastic wrap and foil. Place in the fridge for 4 hours to chill. Label, date and freeze for up to three months. Thaw portions in the fridge for 6-8 hours. Preheat oven to 190°C. Remove lid or plastic wrap. Cover with foil and bake in oven for 25 minutes or until heated through. Serve.
- Author: Alison Roberts
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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