Chicken and corn pasta bake | Women's Weekly Food
Leftovers can be eaten cold and are great for kids’ lunchboxes – pack with an ice brick. Note
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- Sauce
- 40 grams butter
- 2 finely chopped garlic cloves
- 1 tablespoon rosemary, chopped
- 2 tablespoons plain flour
- 2 cups milk
- 1 cup shredded tasty cheese
- 500 grams large shell pasta
- 1 shredded, bones discarded barbecued chicken
- 400 grams can, drained corn kernels
- 1 cup frozen peas
- 1 egg, lightly beaten
- 1 cup grated parmesan
- 1 cup panko (or dried) breadcrumbs
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