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Creamy Tomato Chicken Pasta Bake

  • 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.