Serves 4 – 6

250g macaroni, boiled and drained

2 Tbs olive oil

3 chicken breasts, diced

Salt and pepper

8 Portobellini mushrooms, quartered

2 garlic cloves, sliced

1 tsp chilli flakes

1 Tbs dried oregano

1 cup chicken stock

½ cup tomato sauce

½ cup cream

For the topping:

¼ cup breadcrumbs

100g cheddar cheese, grated

Preheat oven to 200C

Heat olive oil in a pan, then add chicken, season with salt and pepper, then fry until chicken is browned (it doesn’t have to be cooked through at this stage). Remove from the pan and set aside.

Add more oil to the pan, then add the mushrooms and saute until browned, add garlic, chilli and herbs and saute for a minute.

Deglaze the pan with stock, then bring to the boil.

Add tomato sauce and cream, then simmer for 5 minutes before returning the chicken to the pan.

Simmer for 2 minutes, remove from the heat, then stir in the cooked and drained pasta.

Mix together the cheddar cheese and breadcrumbs.

Transfer pasta into an oven proof dish, then sprinkle over the cheesy crumbs, bake in the oven for 20-25 minutes or until the top is golden and crisp.