Pasta, chicken mince and sweet corn kernels all gently tossed with a creamy Leggo's Alfredo Sauce.
Prep time: 5 mins
Cook time: 30 mins
- 1¼ cups dry spiral pasta
- Spray oil
- 300g chicken mince
- 1 cup frozen Birds Eye Corn Kernels
- ½ x 565g jar Leggo's Alfredo Pasta Sauce
- ½ cup milk
- ½ cup grated tasty cheese
Cook dry pasta in boiling water until tender. Drain well and set aside. Spray a non stick frying pan with oil and heat. Add chicken mince and cook until lightly browned, breaking up any large pieces.
Stir in Birds Eye Corn Kernels, Leggo’s Pasta Sauce and milk; heat for 2-3 minutes. Gently mix in the cooked pasta. Spoon mixture into a greased 7-8 cup size shallow casserole dish. Sprinkle with grated cheese and bake in preheated oven at 180°C for 20 minutes.
Shredded barbecued chicken could be substituted for the mince.