Pasta casserole with chicken breast

Ingredients for 4 servings:

• 500 g pasta (fusilli)
• 500 g chicken breast
• 400 g mushrooms
• 500 g cheese, grated (young Gouda)
• 1 large onion(s)
• 200 g sweet cream
• 1 small garlic clove(s)
• Salt and pepper, black
• 1 tsp tomato paste
• 150 ml milk
• Butter or olive oil
• Flour

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the chicken breast and mushrooms into strips or slices. Halve the onion and then slice thinly. Cook the pasta as usual in salted water until al dente, then rinse with cold water to stop the cooking process. Drain in a colander. Season the meat with salt and pepper and sear it in a pan with butter or olive oil. Add the sliced ​​onions. When they are golden brown, add the mushrooms and season again. Make sure the pan doesn’t get too dry; add more fat if necessary. Press in the garlic and add the tomato paste. When the liquid from the mushrooms has reduced, add the cream and milk. Bring to a boil briefly, then cook with a little flour until creamy. Season to taste. Layer the pasta in a greased baking dish, beginning and ending with a layer of pasta. Spread the grated Gouda cheese evenly on top and bake the casserole for 15-20 minutes in an oven preheated to 180°C.