Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 6 people
Difficulty level: 1 out of 4
8 Ingredients
Number of servings
6
- 500grams penne pasta
- 500grams shredded slow-cooker chickeningredient tip
- 1tablespoons extra virgin olive oil
- 200grams white cup mushrooms, sliced
- 40grams Woolworths French onion soup mix
- 2 cups milk
- 1 cup Woolworths Mozzarella Cheddar & Parmesan Shredded Blend
- 1/4 bunch continental parsley, leaves picked
Nutrition per serving
2580kJ / 617Cal
2580 Kilojoules or 617 Calories
30% of daily energy intake*
Protein
33.0grams
Fat
23.5grams
Carbs
65.3grams
Sugars
7.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This French onion-flavoured pasta bake recipe uses up leftover chicken to create a satisfying midweek dinner packed with flavour.
Method
Step 1 of 3
Preheat oven to 210°C/190°C fan-forced. Cook pasta in a large saucepan of boiling water for 12 minutes or until tender. Drain, reserving ⅓ cup of liquid. Transfer pasta to a 2.5L (10-cup) rectangular baking dish. Add chicken and toss to coat.
Step 2 of 3
Heat oil in a large frying pan over high heat. Add mushrooms and cook for 5 minutes or until tender. Add soup mix, milk and reserved water. Bring to the boil, stirring. Reduce heat to low and simmer for 5 minutes or until mixture thickens.
Step 3 of 3
Add mushroom mixture to pasta in dish. Stir in ½ of the cheese. Sprinkle with remaining cheese and bake for 15 minutes or until golden-brown. Serve sprinkled with parsley.
Instruction tip
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