Chicken Pasta Bake

A simple dish made in two parts. First the pasta was prepared in salted boiling water, but not cooked to the full extent. This is because the pasta will be the base of the bake, and will cook further once the other ingredients are added. Drain and allow to cool, and add evenly to the base of the roasting tray.

Stir fry the mushrooms and the onion for ten minutes at a medium heat, and then add a third of a pint of water. Add tomato puree and the chicken stock, and then the meat from two chicken  drumsticks. Stir together and cook for half an hour until the sauce is considerably reduced. You can add a mixture of water and cornmeal to thicken, it, or some onion gravy granules.

Add the chicken salsa to the roasting tray lined with pasta. Spread evenly. You can add the Cheddar cheese in grated form, or in thin rectangles, according to preference. Bake in the oven at around 190 deg C until the cheese has melted and has begun to brown. This could be anywhere between twenty minutes and forty minutes on the middle shelf in the oven. Watch it carefully, at least once every five minutes! Take it out when it looks right. Serve with freshly ground black pepper.