Mediterranean Chicken Pasta Bake
Serves 6 people
Ingredients:
450g Penne pasta; cooked and cooled
2 cups shredded cooked Chicken
1 1/2 cup Milk
170g Goat cheese
230g Feta; crumbled
1/2 cup Sliced pitted kalamata or black olives
1/4 cup Fresh chopped basil leaves;
2 Cloves fresh garlic; minced
1 cup Parmesan cheese; divided
Ground black pepper; to -taste
Method:
Cook pasta in large pot of salted, boiling water until al dente. Drain and cool with cold running water. Return pasta to cooking pot.
Heat milk in small saucepan until warm – do not boil – and add the goat cheese in chunks, stirring to melt, until smooth. Leave to cool.
To cooled pasta, add the cooled goat cheese sauce, crumbled feta, shredded chicken, garlic, olives, basil and half of the parmesan cheese. Add black pepper to taste.
Stir to mix. Pour into oiled 9×13 baking dish, or individual gratin dishes. Sprinkle remaining parmesan cheese over top. Bake at 170 degrees Celsius for 30 to 40 minutes, until bubbly and brown on top.