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Baked pasta

AWW July 2009

Serving size: Serves 4
Cuisine type: Italian
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Pasta

Baked pasta
INGREDIENTS

250g spaghetti
1 tablespoon olive oil
500g button mushrooms,
quartered
2 cloves garlic, crushed
¼ cup (60ml) dry white wine
¾ cup (180ml) chicken stock
425g jar carbonara pasta sauce
3 cups (480g) shredded barbecue chicken
3 green onions (green shallots),
sliced thickly
2/3 cup (50g) finely grated parmesan cheese
1/3 cup (25g) stale breadcrumbs
METHOD

Preheat the oven to 240°C (220°Cfan-forced).

Cook the pasta in a large saucepan of boiling salted water until al dente; drain.

Meanwhile, heat the oil in a large non-stick frying pan over high heat. Cook the mushrooms and garlic, stirring until browned lightly. Add the wine and cook, stirring, until wine has almost evaporated. Add stock, bring to the boil; cook, stirring, for about 5 minutes or until liquid has reduced by half. Remove pan from heat.

Stir the carbonara sauce, chicken, green onions and half the cheese into the mushroom mixture. Add the pasta and toss gently to combine.

Transfer the pasta mixture to a 1.5 litre (6-cup) greased ovenproof dish. Sprinkle with the combined breadcrumbs and remaining cheese.

Bake, uncovered, for about 10 minutes or until browned lightly. Serve with a salad or steamed vegetables of your choice.

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