This easy garlic cheese pasta has been a true saviour during busy weeks. It takes all of 20 minutes to get it on the table because the sauce is made while the pasta cooks.
500 ml chicken — cooked
250 ml mixed vegetables — frozen
3 garlic cloves — finely chopped
330 ml cream
1 bread slices
250 ml white cheddar — grated
30 ml butter — melted
200 g linguine — cooked
30 ml honey
Preheat the oven to 180°C.
Remove the cooked chicken from the bones. Discard the skin and bones and shred the chicken.
In a saucepan, combine the chicken, vegetables, garlic and cream and heat through.
In a blender, blitz the bread into crumbs and transfer it into a small bowl. Add 60ml (¼ cup) cheese and butter.
Add the pasta and remaining cheese to the hot chicken mixture. Heat, while stirring, until the mixture starts to bubble.
Spoon into a casserole dish. Top with the breadcrumb mixture and drizzle with honey. Bake for 5 minutes or until the top begins to brown.
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