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Step 1:

  • Elbow macaroni 300 g

Step 2:

  • Oil 20 g
  • Onion (finely chopped) 100 g
  • Green pepper (finely chopped) 100 g
  • 250 g Leftover rotisserie chicken (shredded or chopped)

Step 3:

To Assemble:

  • Cheddar cheese (grated) 100 g
  1. Step 1:

    • Pre-heat oven to 160 °C. Cook the elbow macaroni as per on pack instructions.
  2. Step 2:

    • Heat the oil in a pan and fry the ingredients for 2 minutes.
  3. Step 3:

    • Combine and add to the chicken mix. Stir continuously on a medium heat and allow sauce to thicken. Remove from the heat and mix together with the cooked pasta
  4. To Assemble:

    • Grease a half insert and pour in the pasta mixture, top with the grated cheese. Bake for 10 minutes. Remove from oven and serve.
  5. Hint:

    • Save time by weighing all the recipe ingredients before starting the cooking process.
  6. Chef's Tip:

    • Add mixed vegetables for more texture.