- Serves 4
- Preparation Time 10MINS
- Cook Time 30MINS
1L Campbell’s Real Stock – Chicken
400g (5 cups) large shell pasta
500g chicken breast fillet, thinly sliced
1 cup corn kernels, either fresh, frozen or canned
2 TBS butter
2 TBS flour
3/4 cup milk
4 TBS tomato paste
2 large ripe tomatoes, thinly sliced
1 cup tasty cheese, grated
STEP 1 Preheat oven to 220C.
STEP 2 Place Campbell’s Real Stock in a large saucepan and bring to the boil.
STEP 3 Add pasta shells and cook for 10 minutes.
STEP 4 Stir in chicken and cook for 1 – 2 minutes or until chicken just turns white. Drain, reserving stock.
STEP 5 Place cooked pasta and chicken into a 3 Litre (12 cup) capacity baking dish and sprinkle over corn.
STEP 6 Heat butter in the saucepan over medium heat until melted.
STEP 7 Add flour and cook, stirring, for 1 minute.
STEP 8 Gradually stir in reserved stock, milk and tomato paste until evenly mixed and cook for a further 1 minute.
STEP 9 Pour sauce over the pasta and lightly stir through.
STEP 10 Arrange tomatoes over top then sprinkle over cheese.
STEP 11 Bake in a preheated oven for 15 minutes or until golden.