Chicken pasta bake

Friday - - RECIPE CARDS -

Serves 4-6 Prep time 15 mins Cook­ing time 30 mins

2 tbsp olive oil 4 gar­lic cloves, minced 500g cour­gettes, grated 1/2 cup fresh oregano 250g crème fraÎche 1/2 cup full-cream milk 100g Parme­san, grated 500g far­falle pasta, cooked 4 chicken breasts, cooked and shred­ded


1 Pre­heat the oven to 180°C. heat the olive oil in a fry­ing pan and sauté the gar­lic and cour­gettes for 2 min­utes. Add the oregano and sea­son well with salt and freshly ground pep­per.

2 In a large bowl, whisk to­gether the crème fraÎche, milk and half the Parme­san. Sea­son well.

3 Add the far­falle, chicken and cour­gettes to the crème fraÎche sauce and toss well to com­bine. trans­fer to a bak­ing dish or in­di­vid­ual ramekins.

4 top with re­main­ing Parme­san and bake for 20 min­utes. Place un­der a hot grill for 2 min­utes for a golden crust. Al­low to cool slightly be­fore serv­ing.

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