This dish is especially quick and easy if you use leftover chicken and leftover cooked pasta. If you don’t have leftover roast chicken, slice and sauté 1 – 2 chicken breasts in a little oil beforehand.
1 – 2 cups of leftover roast chicken
1/2 a packet of pasta (I used penne, but any short pasta will do)
handful or two of mushrooms, sliced
3 Tbsp. butter
2 cloves of garlic, crushed
3 Tbsp. flour
1 cup of milk (more or less, to make a thick sauce consistency)
1 cup of sun-dried tomatoes, drained and sliced
1/2 cup of fresh parmesan cheese, grated
1/2 cup of tasty cheese, grated
- Cook pasta until al dente. Set aside. Preheat oven to 180°C.
- In a little oil or butter, fry mushrooms until just tender. Remove from pan and set aside.
- Add the butter and garlic and sauté for half a minute or so. Stir in the flour and cook for a further minute or two to cook out the raw flour taste.
- Add the milk, stirring constantly until if forms a ‘thickish’ sauce. You may need more or less milk.
- Stir in the parmesan cheese until melted. Add the cooked chicken, sun-dried tomatoes, mushrooms and cooked pasta.
- Pour pasta mixture into greased baking dish, top with tasty cheese and bake for 20 minutes or until cheese is bubbling and golden. Serve with a green salad.