Chicken, Zucchini and Spinach Pasta Bake

Ingredients

500g rigatoni	1 zucchini, thinly sliced	½ cup thickened cream
1 tablespoon olive oil	40g butter, chopped	60g baby spinach leaves
400g chicken breast fillets, chopped	2 tablespoons plain flour	1 cup grated Tasty cheese
1 red onion, thinly sliced	2 cups Campbell’s Real Stock - Chicken

Method

Step 1.

Preheat Bosch oven to circulated air grilling 200°C. Lightly grease an ovenproof dish (10-cup capacity) (20cm x 25cm) (5cm deep).

Step 2.

Cook pasta in a large saucepan of boiling, salted water until tender. Drain well.

Step 3.

Meanwhile, heat oil in a large, deep frying pan over medium heat. Add chicken. Cook, stirring for about 3 to 4 minutes, or until browned. Remove. Add onion and zucchini. Cook, stirring occasionally, until soft.

Step 4.

Add butter to pan. Stir until melted. Add flour. Cook, stirring for 2 minutes. Add Campbell’s Real Stock - Chicken. Bring to boil. Simmer for 3 minutes. Return chicken to pan. Stir in cream, spinach, pasta and half the cheese until combined. Spoon into prepared dish. Sprinkle with remaining cheese.

Step 5.

Cook in oven for about 15 to 20 minutes, or until top is golden brown.