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Try this crispy pasta bake with a creamy white wine sauce. Delish.

  • Serves: 4 people
  • Prep time: 8 minutes
  • Cooking time: 30 minutes
    • Irish
    • Gluten Free

    Chicken & Mushroom Pasta Bake

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    Recipe Information

    Ingredients
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    200g Gluten Free Fusilli Pasta

    375g Irish Diced Chicken

    125g Specially Selected

    Chestnut Mushrooms

    485g jar White Wine and Cream Sauce

    1 tbsp Freshly Chopped Flat Leaf Parsley

    100g Gluten Free Wholegrain Bread

    40g Reduced Fat Grated Irish Cheddar Cheese

    Method

    Pre-heat oven to 160°C Fan/180°C/350°F/Gas Mark 4 Cook the pasta, as directed on the pack, but reduce the time by 2 minutes.

    Meanwhile, using a large frying pan with a little oil, brown the chicken on all sides. Slice the mushrooms, add to the chicken and cook for a couple more minutes.

    Stir in the parsley and white wine sauce.

    Drain the pasta and tip into an ovenproof dish.

    Pour over the chicken sauce and stir.

    Use a food processor or stick blender to make the bread into crumbs, then stir in the cheese.

    Sprinkle this mixture over the dish then bake in the oven for around 30 minutes until piping hot in the centre and golden brown on top.

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