Ingredients
- 200 g fusilli
- 4 tbsp sun-dried tomatoes
- ½ x yellow onion
- 1 clove garlic
- 50 g champignon
- 200 g chicken breast
- ½ pack crème fraîche
- 1 tsp salt
- ½ tsp black pepper
- 100 g cheese
- 1 tbsp fresh basil
- ¼ pack rocket
Method
- Boil the pasta according to instructions on the package.
- Mince the garlic and onion, and fry in a pan with some oil or butter until the onion is soft.
- Slice the chicken fillet and fry it in the same frying pan until it is almost cooked through, before adding mushrooms and sun-dried tomatoes.
- Finally add the cream fraiche, salt and pepper to the frying pan and bring to a boil.
- Pour off the water to the pasta, and ad it to a fireproof form. Top with the chicken mixture, stir a little and top with cheese.
- Bake the chicken dish in the middle of the oven at 200 degrees celsius for about 15 minutes, until the cheese is melted.
- Serve the dish with fresh basil and rocket.
