Creamy Chicken Fillet Pasta Bake

Ingredients

• 2 × 500 g Hokaai Chicken Fillets, cubed
• 1 × 200 ml Ina Paarman Mushroom Sauce
• 1 × 200 ml Ina Paarman Cheese Sauce
• 300 g pasta (shells/penne)
• 1 cup grated cheese
• Salt & pepper

Method

1. Pasta: Cook in salted boiling water until just al dente. Drain (reserve ½ cup pasta water).
2. Chicken: Pan on medium-high with a little oil. Season; brown chicken 5–6 min until just cooked.
3. Sauce: Lower heat; add Mushroom + Cheese sauces. Loosen with a splash of reserved pasta water if too thick. Simmer 3–4 min.
4. Combine: Mix with pasta; transfer to a baking dish. Top with grated cheese.
5. Bake: 180 °C for 12–15 min until bubbling and lightly golden. Rest 5 min before serving.

Notes

• Great for lunchboxes the next day.