prep time15 minutes
cook time40 minutes
serves4 pax
Ingredients
| 400g | San Remo Bowties |
|---|---|
| 2 tbsp | Olive oil |
| 2 pcs | Chicken breast fillets |
| 1 pc | Small onion, finely chopped |
| 150g | Button mushrooms, sliced (optional) |
| 3 cloves | Garlic, sliced |
| 2 tbsp | Flour |
| 300ml | Anchor UHT Milk |
| 4 pcs | Chesdale Slice Cheese (cut into strips) |
| Salt & pepper to taste |
Method
- Cook the pasta in salted boiling water until al dente. Drain and set aside. (See instruction on pack)
- Place 1 tbsp of olive oil in a large frying pan over a medium-high heat. Add the chicken and cook for 5 min on each side or until cooked through. Transfer the chicken to a plate.
- Place the remaining olive oil in a large saucepan over medium-high heat. Add the onion and sauté for 2 minutes or until soft. Add the mushrooms and cook for 3-4 minutes. Add the garlic and cook for another 2 minutes.
- Add the flour and stir for 1 minute.
- Reduce the heat to low and add the cream. Stir well to combine, and simmer for 2-3 minutes. Remove from the heat.
- Thinly slice the chicken and add into the cream mixture, add half of the cheese together with the cooked pasta. Season with salt and pepper.
- Transfer into a large baking dish and sprinkle remaining cheese on top.
- Bake for 20 minutes in a pre-heated 200˚C oven or until the cheese is melted golden brown.
