This is a simple dish to make and tasty into the bargain.
I find it a good one to do while sailing.
Preparation Time: 10 Minutes
|1/2 lb chicken fillet, diced small||1 chicken stock cube|
|1 tin chopped tomatoes||1 teasp sugar|
|4 cloves garlic, crushed||1 oz butter/margarine|
|1 large onion, chopped||1 oz flour|
|2 teasp Oregano||1/2 pint milk|
|4 oz pasta spirals||1 tblsp grated Parmesan cheese|
|4 oz Chedder cheese|
Cook the pasta spirals according to directions on the packet. Drain and place in the base of a large shallow oven-proof dish.
Heat a little oil in a large frying pan and gently fry the onions and chicken until they are browned and the chicken cooked. Stir in the garlic, tomatoes, oregano, sugar, stock cube and a little water and simmer for about 5 minutes.
Combine the chicken mixture in with the the cooked pasta.
Make a cheese sauce by adding the butter, flour and milk to a small saucepan. Bring to the boil slowly, stirring constantly. When the sauce begins to thicken, reduce the heat and simmer for another 5 minutes. Add in the cheddar cheese and stir until it has melted. Pour the sauce over the top of the chicken and pasta in the oven dish. Sprinkle over the Parmesan cheese and place in the oven for 25 minutes or until the top has started to turn crispy brown and the pasta sauce is bubbling up at the edges.
Serve with a huge bowl of mixed lettuce leaves tossed in vinaigrette.