Creamy Chicken Pasta Bake

You will need:
– A pasta pan or large saucepan.
– A large skillet/frying pan.
– A 9-inch square baking dish or its equivalent.

Cook the pasta in the large saucepan/pasta pan, according to the packet instructions. When done drain it and set aside.

Preheat oven to 180 C/160 C (fan)/gas 4.

Heat the butter and oil in the frying pan over a medium heat. Add the onion, garlic and ginger and cook gently for about 5 minutes. Add the red pepper, cook for another 3 minutes and then add the mushrooms. Cook for two minutes before adding the plain flour. Stir the flour through the vegetables and cook for 1 minute, then add the cream and the milk.

Bring to a fast simmer then reduce to a gentle simmer and allow to cook, uncovered for 10 minutes, stirring all of the time. The sauce should thicken as it cooks. Check the seasoning. Season with salt and pepper to taste and then add the cooked chicken and sweet corn and mix in.

Next add the drained cooked pasta, mix it in and heat through.

Transfer it all into your baking dish. Scatter with the grated cheese and cook in the oven for 15-20 minutes until cheese bubbles, melts and begins to turn golden brown.

Serve on its own or with salad (and my favorite, mayo).