Chicken and Mushroom Pasta Bake

This is something I put together mid-week to try and clear my fridge of all the stuff that’s been sitting in it for a while.

Ingredients:

• 500 gms of Chicken mini fillets
• 8 spring onions (chopped)
• 1/2 cup Sherry
• 250 gms Sliced Mushrooms
• 100 gms of Creme Fraiche
• 1 tsp Garlic Powder (optional)
• 1/2 cup Gruyere Cheese (grated)
• 2 cups of cooked Penne
• 2 tbsp Olive Oil
• 2 tbsp of All Purpose Flour
• Parmesan Cheese
• For Garnishing: Grated Gruyere cheese and chilli flakes.

Method:

Heat the oven to 180°C fan (200°C if you are using a conventional oven).

Heat the oil in a pan.

Add the chicken fillet pieces, salt, pepper and sprinkle the all purpose flour over the chicken and cook on medium heat. (You could also dredge the chicken in the flour ,salt and pepper mixture and then add to the pan).

Add the mushroom, garlic powder and cook till the mushrooms start releasing water.

After about 10 minutes add the sherry and deglaze.

Once the sherry is reduced add gruyere cheese and creme fraiche and mix well.

Simmer for another 5 minutes, if the dish gets too dry add some water.

Check seasoning and then transfer to an ovenproof dish.

Sprinkle some parmesan cheese and pop in oven.

Bake for 20 minutes.

Serve hot topped with chilly flakes and grated cheese.