Italian Pasta Recipes - Chicken and Macaroni Bake (Pollo e Maccheroni al Forno) Recipe

Ingredients                     

• 15 ml/1 tbsp oil

• 2 onions, chopped

• 2 garlic cloves, crushed

• 450 g/1lb boneless chicken breasts

• 25 g/1 oz/1/4 cup plain (all-purpose) flour

• 300 ml/1 1/4 cups chicken stock

• 100 g/4 oz mushrooms, sliced

• 10 ml/2 tsp chopped fresh mixed herbs

• 1 bay leaf

• 175 g/6 oz macaroni

• Pinch of salt

• 50 g/2 oz/1/2 cup Cheddar cheese, grated

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Method:

1. Heat the oil in a large frying pan (skillet) or saucepan. Add the onions and crushed garlic and cook for 1 minute.

2. Finely chop the chicken breasts and add to the frying pan. Cook for 10 minutes stirring. Blend in the flour.

3. Gradually stir in the chicken stock and add the mushrooms, herbs and bay leaf. Bring to the boil, lower the heat and simmer for 15 minutes.

4. Cook the pasta in boiling, salted water for 12 minutes or until just tender, stirring occasionally.

5. Remove the bay leaf and transfer the chicken and onion mixture to a large oven­proof dish.

6. Drain the pasta and place over the chicken. Sprinkle with the grated cheese.

7. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 20 minutes, until the cheese is melted and golden brown.