Ingredients
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350g spaghetti
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1 tablespoon olive oil
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1 brown onion, coarsely chopped
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2 garlic cloves, crushed
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1 celery stick, trimmed, thinly sliced
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1 small green capsicum, halved, seeded, coarsely chopped
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125g mushrooms, thinly sliced
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125g salami, cut into 1cm pieces
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60g butter
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50g (1/3 cup) plain flour
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310ml (1 1/4 cups) Massel chicken style liquid stock
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250g can diced tomatoes
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2 tablespoons salt-reduced tomato paste
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2 tablespoons pouring cream
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2 teaspoons fresh thyme leaves
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Olive oil, to grease
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125g coarsely grated cheddar
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1 Roast Chicken, skin and bones removed, meat shredded
Method
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1Cook pasta in a saucepan of boiling water following packet directions. Drain.
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2Meanwhile, heat 3 teaspoons of oil in a frying pan over medium heat. Cook the onion, garlic, celery, capsicum and mushroom for 8 minutes. Transfer to a bowl. Heat remaining oil in pan. Cook salami for 3 minutes. Add to the bowl.
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3Melt butter in pan over medium-high heat. Stir in flour. Cook for 1 minute. Add stock, tomato, tomato paste and cream. Stir for 3 minutes or until thick. Add onion mixture and thyme. Reduce heat to low. Simmer for 20 minutes.
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4Preheat oven to 180°C. Grease a 3L (12-cup) capacity baking dish with oil. Place one-third of the pasta in the dish. Top with one-quarter of the cheddar, one-third of chicken and one-third of sauce. Continue layering with remaining pasta, cheddar, chicken and sauce, finishing with cheddar. Bake for 30 minutes or until cheddar melts.
Source: taste.com.au
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