CHICKEN AND PASTA BAKE

CHICKEN AND PASTA BAKE
Recipe and photo: Jacqui Hillier May
FOOD LOVERS RECIPES
15 ml (1 tablespoon) cooking oil
1 large onion, chopped
500 g boned and skinned chicken breasts
2 large tomatoes, chopped
250 g macaroni
salt and freshly ground black pepper to taste
15 ml (1 tablespoon) chopped fresh or 5 ml (1 teaspoon) dried parsley

White sauce:
100 g butter or margarine
80 ml (1/3 cup) cake flour
500 ml (2 cups) milk
salt and freshly ground black pepper to taste
10 ml (2 teaspoon) fruit chutney
250 ml (1 cup) grated cheese

Heat the oil and saute the onion until soft. Cube the chicken and fry until done or golden brown. Add the tomatoes.
Preheat the oven to 180 ºCelsius.
Cook the macaroni until almost soft, drain and add to the chicken mixture. Season with salt and pepper.

White sauce:
Melt the butter in a heavy-based saucepan. add the flour, blending well. Gradually add the milk, stirring continuously. Add the seasonings and chutney. Remove from the heat and add half the cheese.
Add the white sauce to the macaroni and chicken mixture and turn into a greased, ovenproof dish. Sprinkle the remaining cheese and the parsley on top. Bake for 30 minutes or until golden brown. Serve with a green salad.