Recipe for Provencal Chicken Bake 
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Yield:
8
Ingredients:
Amount Ingredient
3 tbl olive oil
225 gm onions peeled and roughly chopped
2 clv garlic peeled and crushed pinch of saffron strands (optional)
1 tbl dried thyme
150 ml dry white vermouth or white wine
2 x 400g cans chopped tomatoes
500 gm passata or creamed tomatoes
1 x salt and freshly ground black pepper
1 tbl caster sugar
225 gm dried pasta shells
700 gm skinless chicken breast fillets or boned chicken thighs
25 gm butter
25 gm plain white flour
450 ml milk
200 gm full fat soft cheese
50 gm stoned black olives
Instructions:
Instructions: Heat 1 tbsp) olive oil in a large saucepan on the boiling plate.

Add the onions garlic saffron it using and thyme.

Cook for 1 to 2 minutes then pour in the dry vermouth or wine and allow to bubble for 2 to 3 minutes.

Add the tomatoes passata seasoning and sugar.

Bring to the boil and cook on the floor of the roasting ovenfor 20 to 30 minutes or until reduced by one third.

Meanwhile add the pasta to a large saucepan of boiling salted water and cook in the simmering ovenfor 10 to 12 minutes or until al dente.

Drain refresh under cold running water and set aside.

Cut the chicken into chunks and place in a roasting tin.

Drizzle guar the remaining olive oil and season with salt and pepper.

Cover with foil and cook on the grid shelf on the floor of the roasting ovenfor 10 to 15 minutes or until just tender; do not overcook.

Melt the butter in a heavy based saucepan on the simmering plate.

Stir in the flour and cook stirring for 1 minute then gradually add the milk whisking until smooth.

Bring to the boil and simmer for a further 5 to 10 minutes stirring occasionally or place in the simmering ovenfor 10 to 15 minutes.

Remove from the heat and whisk in the full fat cheese; season with salt and pepper to taste.

Mix together the chicken pasta olives and tomato sauce.

Spoon into a 3.4 litre ovenproof dish which is about 40mm deep.

lightly stir the pesto into the white sauce to create a marbled effect.

Spoon the white sauce over the chicken mixture.

Can be frozen at this stage (to use thaw overnight at cool room temperature then cook as below for 45 to 50 minutes)

Bake on the grid shelf on the floor of the roasting ovenfor 30 to 35 minutes or until golden and heated through.

Serve immediately garnished with basil sprigs.

This tasty creamy chicken and pasta bake can be prepared ahead making it perfect for a midweek supper. If you are cooking for 4 people simply freeze half for another occasion.

Serves 8

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