1 medium onion, chopped
2-3 chicken breasts (cut into small pieces)
2 – 3 veg of choice (suggestions: broccoli, green beans, peas, corn, carrots, mushrooms)
Grated cheddar cheese, (or any other dry cheese available such as Leicester cheese)
500ml cold milk
1 tbsp Flour
Nob of butter
Thyme / Basil / Oregano
Pasta (I prefer twists in various colours)
Put a saucepan of pasta on to boil (add a dash of Olive oil to save pasta being starchy).
Chop and fry onions on a medium heat. (You can also add garlic at this stage if you like)
When onions have browned add chicken pieces and fry lightly just to colour white.
Lightly boil vegetables of choice in a small pan (except mushrooms – these should be lightly fried in butter for a minute or 2).
In an ovenproof dish, place cooked pasta, vegetables and chicken and mix.
Put the butter in a saucepan over a low heat and melt.
Add the flour and mix to a paste, and then add the tomato puree.
Put in any herbs or spices such as basil, oregano or thyme.
Now add the cream cheese and slowly add the milk.
Slowly bring to the boil until sauce thickens. (add salt & pepper as required).
Pour the sauce over the pasta evenly.
Sprinkle grated cheese over the top and bake in oven at 180c for about 25-30 minutes…
Serve with a salad and/or garlic bread.