- 400g dried farfalle pasta
- 1 tbsp olive oil
- 2 cooked chicken breasts, sliced (500g total)
- 1 brown onion, finely chopped
- 3 rashes short cut bacon, chopped
- 200g mushrooms, sliced
- 2 garlic cloves, finely chopped
- 3 tsp thyme leaves
- 1 tbsp plain flour
- 90ml dry white wine
- 100ml milk
- Juice and zest of 1 lemon
- 250g Perfect Italiano Perfect Bakes
| - Preheat the oven to 200°C
- Cook the farfalle according to pack instructions. Once cooked, drain pasta and set aside
- Place the olive oil in a large heavy based saucepan over a medium-high heat. Add the onion and bacon, mushrooms, garlic and thyme and cook for 4-5 minutes or until onion is translucent. Add the flour and stir for 1 minute
- Add the white wine and bring the mixture to the boil while stirring. Reduce the heat to low and add the milk, lemon juice and zest. Stir well and simmer for 2-3 minutes. Remove from the heat
- Add the cooked chicken and drained pasta to the mushroom mixture and season with salt and pepper. Transfer into a large baking dish and sprinkle over the Perfect Italiano Perfect Bakes Cheese
- Bake for 20-25 minutes or until the cheese is melted golden brown
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