If you can resist the temptation to cook and eat it immediately, this is ideal for freezing.
Ingredients
- 300g dried spiral pasta
- 2 corn cobs, husks and silk removed
- 1 large roast chicken
- 750ml (3 cups) milk
- 500ml (2 cups) Massel salt reduced chicken style liquid stock
- 2 teaspoons olive oil
- 1 green capsicum, deseeded, finely chopped
- 200g cup mushrooms, sliced
- 80g extra virgin olive oil spread
- 50g (1/3 cup) plain flour
- 3 green shallots, ends trimmed, thinly sliced diagonally
- 145g (1 3/4 cups) coarsely grated cheddar
- 275g (4 1/2 cups) fresh breadcrumbs
- 1/3 cup chopped fresh continental parsley
- Mixed salad leaves, to serve
Method
- Step 1Preheat oven to 200°C (unless freezing for later use). Cook pasta in a saucepan of salted boiling water following packet directions or until al dente. Drain.
- Step 2Cut down the length of the corn cobs, close to the core, to remove the kernels. Remove the chicken meat from bones. Discard bones, skin and seasoning. Shred the chicken and place in a bowl.
- Step 3Place the milk and stock in a saucepan over medium heat and bring to a simmer. Remove from heat.
- Step 4Heat the oil in a large saucepan over medium heat. Add the corn, capsicum and mushroom and cook, stirring, for 5 minutes or until the mushroom softens. Transfer to a plate. Melt the extra virgin spread in the pan. Add flour and cook, stirring, for 1 minute. Remove from heat. Gradually whisk in milk mixture. Place over medium heat and cook, stirring, for 2 minutes or until the sauce thickens.
- Step 5Add the pasta, corn mixture, chicken, shallot and 40g (1/2 cup) of cheddar to the sauce. Spoon pasta mixture into a 3L (12-cup) capacity freezerproof ovenproof dish. Combine breadcrumbs, parsley and remaining cheddar in a bowl. Sprinkle over pasta mixture. To freeze, see above.
- Step 6Bake for 40 minutes or until golden. Serve with mixed salad leaves, if desired.
Nutrition
3385 kj
Energy
32g
Fat Total
13g
Saturated Fat
7g
Fibre
45g
Protein
86g
Carbs (total)
Notes
To freeze: At the end of step 5, set pasta mixture aside for 10 minutes to cool. Cover with plastic wrap and place in the fridge for 30 minutes. Cover with several layers of plastic wrap, label, date and freeze for up to three months. To thaw & cook: Place in the fridge for 8 hours or until thawed, continue from step 6. For individual serves: At step 5, divide mixture among six 500ml (2-cup) capacity freezerproof ovenproof dishes. Cool and freeze as above. To cook the frozen meals, cover dishes with foil and bake at 180°C for 30 minutes. Increase temperature to 200°C and cook without foil for 20-30 minutes.
- Author: Alison Roberts
- Image credit: Ben Dearnley
- Publication: Australian Good Taste