Chicken and Mushroom Pasta Bake Recipe

Pasta

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Chicken and Mushroom Pasta Bake - Glutafin gluten free recipes

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A tasty pasta bake, perfect for using up leftover chicken. It works equally well with cooked gammon or turkey

You will need:

175g/6oz

Preparation time:

25 minutes

Cooking time:

25 minutes

Oven temperature: 220 C / Gas mark 7

Makes:

4 portions

Ingredients

175g/6oz Glutafin Penne Pasta
175g/6oz Cooked chicken (finely diced)
50g/2oz Butter
1 Clove garlic (crushed)
150g/5oz Chestnut mushrooms (finely diced)
50g/2oz Glutafin Select Multipurpose White Mix*
600ml/1pt Milk
2 x 15ml tbsp Freshly chopped parsley
300ml/0.5 pt Half fat crème fraiche
Generous pinch of ground black pepper and sea salt

Topping:

25g/1 oz Prepared breadcrumbs made from a Glutafin Loaf*
50g/2oz Mozzarella cheese (grated)
Generous pinch of grated nutmeg

Method

Cook pasta in a large saucepan of fast boiling water until just tender. Drain and rinse with cold water and set aside.
Meanwhile prepare the sauce. Melt butter and add garlic and mushrooms. Cook for 2-3 minutes over a gentle heat until softened. Stir in the White Mix with a wooden spoon. Gradually add the milk, stirring constantly until the sauce has thickened and it is as simmering point. Remove from the heat and add the finely diced chicken, parsley and seasonings. Stir in the crème fraiche and cooked pasta. Spoon into a medium sized oven proof dish.
Top pasta mix with the breadcrumbs and cheese and season with the nutmeg. Oven bake until the top is crisp and the sauce is bubbling. Serve with a mixed salad and a stem of oven roasted baby tomatoes.

* Gluten Free Wheat Free option:
50g/2oz Glutafin Gluten Free Wheat Free Multipurpose White Mix and 25g/1oz breadcrumbs made from a Glutafin Gluten Free Wheat Free Loaf

Tip:
Use grated parmesan if a stronger cheese flavour is preferred.

To freeze:
Not suitable for home freezing