By thePoultrySite.com

Fry the ingredients in a large solid bottomed pan Add the creme fraiche and brie and bring to a simmer Add the cooked pasta and stir well Place in dish, top with cheeses and brown under grill

Ingredients (serves 3-4)

1 Large smoked chicken breast
500g (18oz) Pasta of choice
400g (14oz) Sour cream or creme fraiche
100g (4oz) Brie, chopped
1 small onion
1 small red onion
3 Cloves of garlic
Olive oil
1 tbls Soy sauce
Grated cheddar cheese Grated parmesan

Preparation

1. Chop the smoked chicken breast finely.

2. Chop the two onions roughly.

3. Peel the garlic and crush in crusher.

Cooking

4. Bring a large pan of water to the boil, add a tablespoon of olive oil to the water then add the pasta. Tricolor fusilli (pasta twirls) are ideal for this meal. Cook pasta as per instructions.

5. While the pasta is cooking, in a solid bottomed pan, fry the onion and crushed garlic for a few mins in some olive oil and the soy sauce.

6. Add the chopped chicken to the pan and fry for a further 2 mins.

7. Stir in the creme fraiche then add the brie pieces and bring to a slow simmer stirring all the time.

8. Drain the cooked pasta and mix with chicken sauce.

9. Pour into a large dish, top with the cheddar cheese, sprinkle some parmesan on top and place under the grill for a few minutes to brown the topping.

Cook's Tips

You can use any pasta of choice for this dish, but it works well with either fusilli (pasta twirls) of Tagliatelle (flat pasta strips). If you like mushrooms try adding 100g (4oz) to the dish when the chicken is added, as we have in the photos.

Serving Suggestions

Serve straight from the grill with garlic bread and a simple salad.