Try this crispy pasta bake with a creamy white wine sauce. Delish.
200g Gluten Free Fusilli Pasta
375g Irish Diced Chicken
125g Specially Selected
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
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.