Pasta with mixed cheeses and chicken
Prep:
15 mins
Cook:
30 mins
This is an indulgent, decadent dish.
350g pasta of choice, dried
115g Ricotta cheese
100g mozarella
1 tbsp olive oil
270g chicken fillets, cooked and chopped
2 cloves garlic, chopped finely
¼ tsp salt
55g butter
1 clove garlic, minced-for the sauce
2 tbsp plain flour
125ml low fat milk
3 tbsp chopped fresh chives
100g parmesan, grated
1 packet cherry tomatoes
250ml light cream
25g grated parmesan (for topping)
Black pepper
Preheat the oven to 180°C / 350°F / Gas mark 4.
Grease a 20 by 30-cm glass or ceramic baking dish and set aside.
Bring a large pot of water to the boil, add the pasta and cook according to the instructions.
Drain and set aside.
In a large bowl mix together the two cheeses.
In a frying pan, heat the olive oil on a medium heat and cook the chicken pieces then add the garlic and cook until tender. Allow to cool.
Add the chicken and garlic to the cheese mixture and stir carefully.
For the sauce, heat 55g of butter in a medium saucepan over medium heat.
Add the garlic and cook for about 1 minute.
Add the flour and mix until smooth.
Gradually add the milk until it begins to thicken and bubble.
Remove from heat, add the chives, 100g parmesan, cherry tomatoes, cream and stir gently.
Cook for about five minutes.
Pour the sauce over pasta and sprinkle with parmesan and a dash of pepper.
Put the entire mixture into the baking dish and bake for 30 minutes and the cheese is golden brown.
Serves
4
Preparation Time
15 minutes
Cooking Time
30 minutes
Main ingredients
Cheese, Chicken, Pasta & Noodles, Vegetables
Recipe Type
Dinner, Family Dinners, Pasta/Noodles
Level of Difficulty
Easy
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