Chicken Pasta Bake Take 2

Recipe by Sonya01
READY IN: 25mins


  • 1
    onion, finely chopped
  • 300
    ml light thickened cream
  • 310
    g corn kernels, drained
  • 23
    cup frozen peas
  • 12
    cup grated parmesan cheese
  • 12
    cup barbecue cooked chicken, meat removed and roughly chopped
  • salt and pepper
  • 1
    cup tasty low-fat cheese


  • Cook the penne in a large saucepan of salted boiling water according to packet instructions or until al dente. Drain and set aside.
  • Meanwhile, heat a little oil in a large non-stick frying pan over medium heat. Add the onion and cook for 5 minutes or until softened (do not allow to brown). Add the cream, bring to a simmer and cook for 2 minutes. Stir through the corn, peas, parmesan and chicken. Cook for another 2-3 minutes, then add the penne. Season with salt and pepper. Stir until well combined.
  • Preheat an oven grill on medium heat. Transfer the chicken mixture into a 4-cup capacity baking dish. Scatter with the cheese and place under preheated grill. Cook for 3-4 minutes or until golden on top. To serve, sprinkle with chopped flat-leaf parsley, if desired.