3 chopped onions
2 cloves garlic
1/2 jar passata sauce
1 chicken stock pot
Pinch of salt
250 ml cream
3 Tbls Chutney
Diced, cooked chicken
Fry onions and garlic in butter and olive oil
Add stock pot, dissolved in half cup of boiling water and simmer for a few minutes.
Add passata, then parsley.
Season and add diced, cooked chicken. (I had leftovers from 2 roasted chickens)
Cover and simmer for 5 minutes.
Cook pasta and spoon into an ovenproof dish.
Top with a sprinkling of grated cheddar cheese.
Pour over chicken sauce and sprinkle more cheese on top.
Bake in 200°C oven until the cheese has melted and browned.
Concocted, tried and tested by: Priscilla Huxford