This is based on recipe I found on Taste.
350g pasta shells
2 tsp olive oil
2 chicken breast fillets, diced
4 short cut bacon rashers, chopped
1 small onion, chopped
1 handful of mushrooms, sliced
1 cup (70g) frozen corn kernels
1 cup (70g) frozen peas
1 1/2 cup (375ml) cream
1 1/2 cups (120g) grated cheddar
Preheat oven to 180°C. Cook the pasta according to the packet instructions. Drain, return to the pan.
Meanwhile, heat the oil in a frying pan over a medium heat. Cook chicken until mostly cooked through. Add the bacon, mushrooms and onion, and cook, until soft and lightly browned.
Break the broccoli into small florets. Cook the broccoli and other veges in a steamer or in the microwave until tender. Use a fork to mix the cream and eggs together in a jug.
Add bacon, onion, broccoli, other veges and the cream along with 1 cup (80g) cheddar to the pasta. Stir. Spoon into an 8 cup (2 litre) ovenproof dish. Sprinkle remaining cheddar. Bake until golden.
This meal was absolutely delicious! The original recipe did not even come close to our finished product. Everyone went back for seconds. It was a creamy filling dish with so much flavour and so much to eat! This lasted us another 2 nights or so in the fridge and the filling without pasta is perfect to fill vol e vant cases or pasties.