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1
You will need: A pasta pan or large saucepan.
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2
A large skillet/frying pan.
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3
A 9-inch square baking dish or its equivalent.
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4
Cook the pasta in the large saucepan/pasta pan, according to the packet instructions.
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5
When done drain it and set aside.
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6
Preheat oven to 180 C/160 C (fan)/gas 4.
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7
Heat the butter and oil in the frying pan over a medium heat.
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8
Add the onion, garlic and ginger and cook gently for about 5 minutes.
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9
Add the red pepper, cook for another 3 minutes and then add the mushrooms.
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10
Cook for two minutes before adding the plain flour.
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11
Stir the flour through the vegetables and cook for 1 minute, then add the cream and the milk.
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12
Bring to a fast simmer then reduce to a gentle simmer and allow to cook, uncovered for 10 minutes, stirring all of the time.
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13
The sauce should thicken as it cooks.
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14
Check the seasoning.
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15
Season with salt and pepper to taste and then add the cooked chicken and sweet corn and mix in.
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16
Next add the drained cooked pasta, mix it in and heat through.
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17
Transfer it all into your baking dish.
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18
Scatter with the grated cheese and cook in the oven for 15-20 minutes until cheese bubbles, melts and begins to turn golden brown.
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19
Serve on its own or with salad (and my favorite, mayo).
