INGREDIENTS:
250g penne pasta
¼ cup olive oil
1kg chicken breast fillets,
sliced
2 medium onions, sliced
3 cloves garlic, crushed
150g button mushrooms,
quartered
½ cup dry white wine
4 medium sized tomatoes, seeded and sliced
1½ cups seedless green olives, chopped
2 tbsp each of chopped fresh basil
and parsley
1 cup stale breadcrumbs
1 cup grated cheddar cheese
Add pasta to pan of boiling water; boil, uncovered, until just tender; drain. Heat 2 tablespoons of the oil in a pan, add the chicken in batches; cook, stirring, until tender; remove from pan.Heat remaining oil in the same pan, add onions and garlic; cook, stirring, until onions are soft. Add mushrooms and wine; cook, stirring, until the wine has evaporated. Combine onion mixture with chicken, cheese sauce, tomatoes, olives, herbs and pasta; mix well.
Transfer mixture to an ovenproof dish (3 litre capacity), sprinkle with breadcrumbs and cheese. Bake in moderately hot oven about 25 minutes or until browned.
Cheese Sauce : Melt butter in pan, stir in flour; stir over heat until mixture is dry and grainy. Remove from heat, gradually stir in milk; stir over heat until sauce boils and thickens. Remove from heat; stir in the cheese.
Serves 6 - 8