Ingredients About 150 g wholemeal penne
40 g butter
350 g Free-range chicken breast, diced into small pieces
150 g button mushrooms, sliced thinly
1 ½ tbsp flour
1 ¼ cups of milk (or more if needed)
A bunch of asparagus-sliced coarsely
½ cup grated Romano or Parmesan cheese
1 cup tasty grated cheddar cheese
¼ cup chopped fresh parsley, for decoration
Preheat the oven to 180° fan forced or 200°.
Cook the pasta as per packet instructions, till tender, and drain.
Meanwhile, heat a third of the butter in a large frying pan, cook the chicken in batches, until slightly brown.
Do not overcook at this stage
Heat remaining butter in the same pan, and cook the mushrooms, stirring until they are just tender.
Add the flour and cook for a minute, stirring. Gradually add the milk, stirring again over a medium heat until the mixture thickens.
Stir in the chicken, half of the Parmesan, and half of the cheedar cheese, as well as the asparagus.
Combine the chicken mixture and the drained pasta in a 7 cup ovenproof dish, and sprinkle with the remaining cheeses.
Cook uncovered in the oven for about 15 minutes or until the top browns lightly. Serve the pasta bake sprinkled with parsley and a mixed green salad, if desired.