Chicken and Mushroom Creamy Pasta Bake

Ingredients

• 500 g chicken thigh fillets
• 300 g conchiglie pasta
• 200 g chestnut mushrooms
• 200 ml crème fraîche
• 200 ml chicken stock
• 2 clove garlic cloves
• 120 g mature cheddar
• 2 tbsp olive oil

Method

1. 1

   Preheat the oven to 200°C (180°C fan). Cook the conchiglie for 2 minutes less than packet instructions, then drain.

2. 2

   Dice the chicken thighs. Heat the oil in a large frying pan and fry the chicken over a medium-high heat for 6–8 minutes until golden.

3. 3

   Slice the mushrooms and add to the pan with the crushed garlic. Cook for 3 minutes until the mushrooms are tender.

4. 4

   Stir in the crème fraîche and chicken stock and simmer for 3 minutes. Season lightly.

5. 5

   Fold in the drained pasta, tip into an ovenproof dish, scatter over the cheddar and bake for 20 minutes until golden and bubbling.