Ingredients (serves 4):
250 g Penne noodles
15 g grated parmesan cheese
Ingredients for Alfredo Sauce:
3 pips garlic, to be peeled and minced
2 tbsp olive oil
3 tbsp flour
250 ml chicken broth or instant stock
250 ml low-fat milk (1.5%)
50 g grated parmesan cheese
salt & pepper to taste
250 g shredded chicken (cooked)
1 glass (280 g) sliced mushrooms
Cook noodles according to packet instructions.
In a medium-size pot, heat olive oil over medium heat and sauté minced garlic until fragrant. Add flour and mix well by using a whisk. Then, add chicken broth followed by milk and grated parmesan cheese. Season with salt and pepper before adding the mushrooms and shredded chicken. Bring to a light simmer, remove from heat and set aside.
Once noodles are done, pass through a colander and return noodles to pot. Add Alfredo sauce and mix thoroughly.
At this stage, you may serve the noodles immediately.
Alternatively, add half quantity of noodle mixture to a casserole (24 x 19 cm) and sprinkle some grated parmesan cheese on top. Repeat procedure with the remaining noodle mixture and parmesan cheese. Bake in a preheated fan oven at a temperature of 180° C for 25 to 30 minutes.
Serve while it is hot!