Chicken Mushroom Tarragon Pasta Bake (Print Version)

# Ingredients:

→ Pasta and Protein

01 - 240g uncooked fusilli pasta
02 - 400g chicken breast, sliced into small strips

→ Vegetables and Aromatics

03 - 225g mushrooms, sliced
04 - 1 onion, halved and thinly sliced
05 - 3 cloves of garlic, crushed

→ Sauce Ingredients

06 - 300ml chicken stock
07 - 300ml semi skimmed milk
08 - 100g light cream cheese
09 - 1 tablespoon dijon mustard
10 - 2 teaspoons dried tarragon

→ Cheese Topping

11 - 20g parmesan cheese, finely grated
12 - 100g mature cheddar, grated

# Instructions:

01 - Preheat oven to 170°C fan (375°F). Cook pasta in salted water until al dente, drain and toss with olive oil spray.
02 - Season and cook chicken strips in olive oil spray until golden. Remove from pan and set aside.
03 - In the same pan, cook onion, mushrooms, and garlic until softened and golden. Use stock to deglaze if needed.
04 - Add tarragon, mustard, cream cheese, stock, and milk. Simmer until creamy, then stir in chicken and parmesan.
05 - Combine sauce with pasta in a baking dish, top with cheddar, and bake for 25-30 minutes until golden.

# Notes:

01 - Can be made gluten-free using appropriate pasta and stock
02 - Perfect for batch cooking and freezing

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