Pasta bake with chicken and pineapple

Ingredients for 4 servings:

• 500 g spirals
• 500 g chicken breast
• 2 cups of sweet cream
• 600 g Gouda, grated
• 1 can pineapple (pieces)
• 2 small cans of corn
• salt and pepper
• Paprika powder
• curry powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Cook the spirelli according to the package instructions, drain, and rinse. In the meantime, cut the meat into 1 cm pieces and quickly fry them in a pan until golden brown. I season the meat in the pan with a little paprika or curry powder. Drain the pineapple and corn. Add the meat, 2 cups of cream, 200 g of grated cheese, corn, and pineapple to the pasta. Season with salt and pepper and mix well. Divide the pasta between two baking dishes and sprinkle 200 g of cheese over each. Then bake in the oven at approx. 220°C for 20-30 minutes until the cheese is nice and golden brown. Since there are only two of us, I only make one baking dish and put the other in the fridge until the next day.