1 Medium Onion Diced
1 clove Garlic crushed
½ Litre of Milk
100 mls Cream
2 Chicken Breasts or 1 breast and 1 leg and thigh, bone and skin removed, cut into nice chunks
100 gmrs Cooked Spinach coarsely chopped
50 Grms Feta Cheese
50 Grms Mozzarella
2 Tbs Basil & Parsley Chopped
2 Tbs Semi Sun-dried Tomatoes in oil (Drained)
Salt & Pepper
Roux
Mozzarella and Parmesan for grating
500 Grms of Macaroni, Penne or Shells cooked al dente approximately 5 minutes in boiling water. Drained and cooled and tossed in olive oil.

This is the recipe for our new Pasta Bake.  Let us know on the forum how it turns out.

Heat a heavy based saucepan with a lid on a medium heat, melt the butter, sweat the onion and garlic with a pinch of salt and pepper until soft but not coloured.

Add Chicken cook for a few minutes, add milk and cream cook for another few minutes and thicken with roux.

Grate in Mozzarella and feta cheese, stir in chopped herbs, sun-dried tomatoes and spinach and pasta, season to taste.

Transfer into a gratin dish or pie dish. Sprinkle with more grated mozzarella and parmesan, bake in preheated oven of 180- degrees C for 45 minutes to an hour until bubbling and golden on top.

Service with a leafy salad, garlic bread and some inspiration...