Serves 4

I ask what would you like for dinner and the reply is chicken pasta bake all the time, so I hope that your family enjoys this recipe as much as mine. It’s so easy to whizz it up, especially during term time, when everything is very hectic.

350g penne
For the sauce
80g butter
80g plain flour
600ml low fat milk
4 tbsp grated mature cheddar
Salt and freshly ground black pepper
3 poached chicken fillets, sliced and roughly diced
120g peas
100g sweetcorn
4 tbsp breadcrumbs, for the topping
4 tbsp parmesan, for the topping
1 tbsp chopped parsley
Salt and freshly ground black pepper

Cook the penne according to the manufacturer instructions on the package. Once cooked, retain 100ml of the pasta cooking water and drain, set aside.

Preheat the oven to 180C/Fan 160C/gas 4.

To make the sauce, combine the butter, flour and milk together in a medium saucepan over a medium heat and just bring to the boil while stirring all the time to form a fairly thick sauce. Stir in the cheese. Season with salt and freshly ground black pepper. Place the cooked pasta, chicken, peas and sweetcorn into a bowl, pour over the sauce.

Brush a medium gratin or lasagne dish with melted butter, pour in the mixture.

Add a little of the pasta cooking liquid if the mix looks too thick.  Top with the parmesan.  Place in the oven for about 30 minutes until all is bubbling nicely and the cheese is melted and slightly scorched.