CREAMY CHICKEN PASTA BAKE

Serves: 3

INGREDIENTS INSTRUCTIONS

1 tablespoon canola oil Step 1

medium onion, chopped Preheat oven to 205C / 400F and lightly

grease the baking tin.
green capsicum, chopped
Step 2
red capsicum, chopped
Heat up the pasta in a saucepan to the point
190g whole grain pasta (preferably broken before al dente. During the same time, put oil
into roughly 4-5 cm pieces) in a large pan over medium to high heat.
Throw in the onion before both coloured
1 small carrot, peeled and shredded
capsicums to cook for one minute.
teaspoon salt
Step 3
3 twists of black pepper
Follow by adding the carrots, garlic, with
teaspoon paprika seasoning (salt, pepper, & paprika) and cook
for an additional minute.
teaspoon minced garlic
Step 4
1 cups milk
Make a hole in the middle of the pan by
1 tablespoons all-purpose flour pushing everything out with spatula. Add the
cup cheddar cheese milk and flour into the hole and bring the
mixture to boiling.
1 cups mozzarella cheese + extra for topping
Step 5
2 cups chicken meatballs (pre-cooked + cut
into halves) Once boiling, join in both the cheeses
(cheddar & mozzarella) to thicken the sauce.
1 egg When the cheese has melted completely, add
in the meatballs.
UTENSILS
Step 6
23cm square baking tin with 8cm height
As your sauce reaches boiling, turn off heat.
Knife Then combine the pasta with an egg to get
everything mixed well.
Large pan
Step 7
Saucepan
Transfer the finished pasta into baking tin and
Spatula or Wooden spoon top with a little mozzarella cheese to bake for
20-25 minutes, or until hot and bubbly. Serve.