It's one of those dishes that once you've cleared your plate, you'd like to go back to the beginning and eat it all over again. It's not too rich, or too savoury, or too cheesy. NOTHING is too cheesy. It's just right.
This is the yummy fare that we had for dinner yesterday.
Today I have been shopping for food (again) and have bought sooo much that I suffered a mental block over what to cook tonight. The cupboards are full, the fridge is sporting a new rainbow and the freezers have been propped shut with chairs.
It'll have to be fish finger sandwiches.
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Creamy Chicken Pasta Bake Recipe
Prep time - 10 minutes
Cooking time - 45 minutes
You will need
A Pasta Pot or large saucepan
A large skillet/frying pan
A 23 cm/9 inch baking dish or it's equivalent.
250g pasta twirls
1 tbsp olive oil
1 tbsp butter
1 clove garlic - crushed
1 inch piece of ginger - finely chopped or grated
1 onion - chopped
1 red pepper - deseeded - chopped
120g closed cup mushroom - chopped
80g sweetcorn - cooked
400g cooked chicken - chopped
1 heaped tbsp plain flour
150ml double cream
250ml whole milk
80g cheddar cheese - grated
NOTE: You can't really use field or open cup mushrooms in this dish as it turns the sauce grey.
Cook the pasta in the large saucepan/pasta pan, according to the packet instructions.
Preheat oven to 180c/160cfan/gas 4
Heat the butter and oil in the frying pan, over a medium heat. Add the onion, garlic and ginger and cook gently for about 5 minutes. Add the red pepper cook for another 3 minutes and then add the mushrooms. Cook for two minutes before adding the plain flour. Stir the flour through the vegetables and cook for 1 minute, then add the cream and the milk.
Bring to a fast simmer then reduce to a gentle simmer and allow to cook, uncovered for 10 minutes, stirring all of the time until. The sauce should thicken as it cooks. Check the seasoning. Season to taste and then add the cooked chicken and sweetcorn and mix in. Next add the drained cooked pasta, mix it in and heat through. Transfer it all into your baking dish. Scatter with the grated cheese and cook in the oven for 15 - 20 minutes until cheese bubbles, melts and begins to turn golden brown.