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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I invented this one with some pantry staples and leftovers from the fridge. A good way to sneak vegies into the kids! Ingredients:
1 slice bacon, chopped |
1 onion, chopped |
1 garlic clove, crushed |
1 teaspoon sage |
200 g baby corn niblets, chopped |
1/2 red capsicum, chopped |
200 g pumpkin, cubed |
1 tomato, chopped |
250 g pasta, cooked as per pkt directions |
420 g canned condensed pumpkin soup |
1/2 cup cream |
1/2 cup water |
1 cup cooked chicken, shredded |
1 cup tasty cheese, grated |
Directions:
1. Saute bacon, onion & garlic for approx 2 minutes.
2. Add remaining vegetables & sage and saute until pumpkin is almost tender.
3. Add soup & water and stir until soup dissolves, mix in chicken & cream.
4. Add cooked pasta & stir to combine.
5. Transfer to an ovenproof dish & sprinkle with cheese.
6. Bake at 170.C until cheese has melted and pasta bake is heated through.
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