CHICKEN AND PASTA BAKE
- 15 ml cooking oil
- 1 large onion, chopped
- 500 g boned and skinned chicken breasts
- 2 large tomatoes, chopped
- 250 g macaroni
- salt and freshly ground black pepper to taste
- 15 ml chopped fresh or 5 ml dried parsley
- White sauce:
- 100 g butter or margarine
- 80 ml cake flour
- 500 ml milk
- salt and freshly ground black pepper to taste
- 10 ml fruit chutney
- 250 ml grated cheese
Heat the oil and sauté the onion until soft.
Cube the chicken and fry until done or golden brown.
Add the tomatoes and sauté.
Preheat the oven to 180 ºC.
Cook the macaroni until almost soft, drain and add to the chicken mixture.
Season with salt and pepper.
White sauce:
Melt the butter in a heavy-based saucepan, add the flour, blending well.
Gradually add the milk, stirring continuously. Add the seasonings and chutney.
Remove from the heat and add half the cheese.
Add the white sauce to the macaroni and chicken mixture and turn into a greased, ovenproof dish.
Sprinkle the remaining cheese and the parsley on top.
Bake for 30 minutes or until golden brown.
Serve with a green salad.
Photo: Jacqui Hillier May
