Chicken and Fennel Pasta Bake

Chicken and Fennel Pasta Bake

Ingredients:

250g chicken breasts, cooked and shredded

2 red onions, peeled and finely sliced

15ml lemon juice

10ml olive oil

2 fennel bulbs, trimmed and sliced

Salt and freshly ground black pepper

250g pasta, eg penne

50g sultanas

400g cream cheese with garlic and chives

60ml milk

30ml chopped chives

5ml grated lemon zest

75g mozzarella, drained and thinly sliced

Method:

Preheat the oven to 200˚C.

Toss the red onion in lemon juice. Heat the oil in a large frying pan and fry the onion and fennel for 4-5 minutes, stirring until it begins to soften. Transfer to a heatproof bowl, season to taste and set aside.

Bring a large saucepan of water to the boil and cook the pasta to your liking. Drain well and toss with the vegetables.

Add the chicken to the pasta along with the sultanas. Mix together the cheese and milk and stir into the pasta along with the chives and lemon zest.

Mix well and then pile into an ovenproof baking dish and place on a baking sheet. Arrange the mozzarella on top and bake in the oven for 20-25 minutes until golden.