Pasta Chicken Casserole

Ingredients

• 400 g spiral pasta (fusilli)
• Salad
• 300 g chicken breast fillet (fried from yesterday)
• 2 red chili peppers
• 3 large onions
• 1 Garlic clove
• 1 EL oil
• 50 ml sherry
• 150 ml Vegetable broth
• 200 ml heavy cream
• light sauce thickener as needed
• 100 g mozzarella (shredded)

Instructions

1. 1.

   Parboil the pasta in plenty of water for 6 minutes, drain and set aside.

2. 2.

   Dice the chicken breast. Wash the chili pepper, cut lengthwise, deseed, remove white membrane, and dice finely. Peel the onions, halve them, and slice into strips. Peel the garlic clove and mince finely.

3. 3.

   Heat 1 EL oil in a pan, sauté the chili with onions and garlic, add the chicken, cook briefly, then pour in sherry and vegetable broth, simmer for 2 minutes, stir in cream, season with salt and pepper. If the sauce is too thin, whisk in some thickener and bring to a boil again.

4. 4.

   Combine pasta with sauce and cheese, transfer to a baking dish, bake in a preheated oven at 180°C for about 15-20 minutes. Serve hot.