Chicken bennelong

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• Ingredients (serves 6)

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  • 350g dried spaghetti pasta
  • 1 tbs olive oil
  • 1 brown onion, coarsely chopped
  • 2 garlic cloves, crushed
  • 1 celery stick, trimmed, thinly sliced
  • 1 small green capsicum, halved, seeded, coarsely chopped
  • 125g mushrooms, thinly sliced
  • 125g salami, cut into 1cm pieces
  • 60g butter
  • 50g (1/3 cup) plain flour
  • 310ml (1 1/4 cups) chicken stock
  • 250g can diced tomatoes
  • 2 tbs salt-reduced tomato paste
  • 2 tbs pouring cream
  • 2 tsp fresh thyme leaves
  • Olive oil, to grease
  • 125g coarsely grated cheddar
  • 1 Woolworths Country Style Roast Chicken, skin and bones removed, meat shredded

  • Directions

    
    
    1. Cook pasta in a saucepan of boiling water following packet directions. Drain.
    2. Meanwhile, 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.
    3. Melt 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.
    4. Preheat 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.