Tuesday, May 8, 2012

Creamy baked chicken pasta

Creamy baked chicken pasta

  • 1 1/2 cups cooked pasta (spirals or penne)
  • 300g chicken mince or chopped chicken breast
  • 1 tin drained corn Kernels
  • 300g Alfredo sauce (see bottom of page)
  • 1/2 cup milk
  • 1/2 cup grated cheddar


  1. Add a little oil to a pan, add the chicken and fry until beginning to brown.
  2. Add the corn and combine.
  3. Add the milk and Alfredo sauce and allow to heat through, giving it a good stir to evenly combine the chicken and corn.
  4. Add the cooked pasta, mix together well and turn the mixture into a casserole dish.
  5. Sprinkle the grated cheese over the top and place in a 200 Celsius oven for 15 to 20 minutes or until the cheese has melted.
  6. Serve with warm crusty garlic bread and a simple side salad.
  7. Alfredo sauce
  8. 150g butter
  9. 1/2 cup grated parmesan
  10. 175ml cup cream
  11. pinch of salt and black pepper
  12. Melt butter over a low heat, add cream and warm through, add parmesan, season and you are done.

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