Creamy Chicken and Sweetcorn Pasta Bake

Ingredients

• 350 g fusilli pasta
• 300 g cooked chicken breast
• 198 g tinned sweetcorn
• 200 ml crème fraîche
• 150 ml chicken stock
• 120 g mature cheddar
• 1 tsp mild mustard
• 1 clove garlic clove

Method

1. 1

   Preheat the oven to 200°C (180°C fan). Cook the fusilli in salted boiling water for 2 minutes less than packet instructions, then drain.

2. 2

   Crush the garlic and mix with the crème fraîche, chicken stock and mustard in a large bowl. Season lightly.

3. 3

   Shred the cooked chicken and drain the sweetcorn. Stir both into the crème fraîche mixture along with the drained pasta.

4. 4

   Transfer everything to a greased ovenproof dish and scatter over the grated cheddar.

5. 5

   Bake for 20–25 minutes until golden and bubbling. Leave to stand for 5 minutes before serving.