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Chicken and mushroom pasta bake
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients:
  • 375g fusilli
  • 18.20 gm olive oil
  • 500g butternut pumpkin, peeled, seeded, cut into 1cm pieces
  • 1 large portobello mushroom, coarsely chopped
  • 1 garlic clove, crushed
  • 2 spring onions, thinly sliced
  • 1 Hot Roast Chicken, skin and bones removed, meat shredded
  • 300g sour cream
  • 125ml chicken stock
  • 20.00 ml finely shredded sage
  • 150g pizza cheese
  • Mixed salad leaves, to serve
  • Flat-leaf parsley leaves, to serve
Instructions:
  • Boil the pasta in a large saucepan of water until al dente following the packet instructions. Drain thoroughly.
  • Preheat the grill on medium while heating oil in a large deep frying pan over medium heat. Cook the pumpkin until just tender, about 5 minutes, then add the mushroom, garlic, and spring onion. Continue cooking until the mushroom is tender. Stir in the chicken and cook for 2 minutes. Finally, add the sour cream and stock to the pan and bring to a boil.
  • Combine the pasta, sage, and half of the cheese with the chicken mixture in the pan, tossing to mix. Transfer the pasta mixture to a 12-cup (3L) ovenproof dish and sprinkle with the remaining cheese.
  • Place under the grill until the cheese is golden brown and melted. Serve with salad leaves and parsley.

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