This Chicken and Mushroom Pasta Bake is packed with flavour and just has about everything you want in a meal!
Method
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Cook pasta in salted boiling water for 7-8 minutes or until al dente. Drain well and set to one side.
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Preheat oven to 200°C with the grill on.
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Heat a wok or frying pan over a high heat. Pour in half the oil and when hot, add the chicken thighs. Cook for 2-3 minutes or until the chicken is taking on a little bit of colour and not quite cooked through. Transfer to a bowl and return the pan to the heat.
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Add remaining olive oil and when hot, add the mushrooms. Cook for 4-5 minutes, add butter half way through, and stir occasionally, until the butter is melted and mushrooms are golden.
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Return the chicken to the pan, turn off the heat, add the sauce and gently mix. Stir in parsley, add pasta and mix to combine.
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Pour into a 6 cup capacity oven dish, sprinkle over bread crumbs and scatter over cheese. Bake for 10-12 minutes or until bubbling and the cheese is melted and golden. Spoon into serving bowls. Bon appetite!
