Pasta, vegetable and chicken gratin

Ingredients for 4 servings:

• 250 g pasta
• 300 g broccoli
• 1 bell pepper(s), red
• 250 g mushrooms
• 70 g herb cream cheese
• 300 g tomatoes, pureed
• 100 g mozzarella, grated
• 100 g feta cheese
• 400 g chicken strips
• salt and pepper
• some oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Preheat the oven to 180°C (fan or top heat). Cook the pasta in salted water to taste. Cut the broccoli, stems removed, into small florets. Clean and slice the mushrooms. Bring salted water to a boil in a pot. Add the broccoli and mushrooms to the boiling salted water and reduce the heat. Cook for about five to six minutes. Then drain and refresh with cold water. The vegetables should still be crunchy; they will cook through in the oven. Meanwhile, fry the chicken strips in a little oil and season with salt and pepper. Wash the bell pepper and cut into small pieces. When the chicken is cooked, deglaze with the passata, mix with the cream cheese, and simmer for a while longer. Add the pasta to the meat in the pan and stir everything together. Place the broccoli and mushrooms in a baking dish. Spread the pasta and chicken over the top. Season everything again and sprinkle with feta cheese and grated mozzarella. Bake everything on the middle rack of the oven until the cheese melts and turns golden brown, about 15-20 minutes.