Chicken Bolognese Pasta Bake to the rescue for your next dinner

Ingredients

• 3 chopped onions
• 2 cloves garlic
• ½ jar passata sauce
• 1 chicken stockpot
• Chopped parsley
• Pinch of salt
• Black pepper
• 250 ml cream
• 3 Tbls Chutney
• Diced, cooked chicken

Method:

1. Fry onions and garlic in butter and olive oil
2. Add stockpot, dissolved in half cup of boiling water, and simmer for a few minutes.
3. Add passata, then parsley.
4. Add cream
5. Season and add diced, cooked chicken. (I had leftovers from 2 roasted chickens)
6. Cover and simmer for 5 minutes.
7. Cook pasta and spoon into an ovenproof dish.
8. Top with a sprinkling of grated cheddar cheese.
9. Pour over the chicken sauce and sprinkle more cheese on top.
10. Bake at 200°C / 400 ° F oven until the cheese has melted and browned.

Concocted, tried, and tested by:  Priscilla Huxford‎