Ingredients

• 450 g Chicken fillets (about 1 pound)
• Salt and black pepper, to taste
• 1–2 TB Olive oil (for grilling)
• 500 g Fusilli pasta (16 oz)
• 1 TB Olive oil (for sautéing)
• 2 t Fresh garlic, crushed
• 1/4 cup Sundried tomatoes, chopped
• 250 g Mushrooms, sliced (8 oz)
• 1 cup Cheese sauce (homemade or store-bought)
• 1/4 cup Double cream
• 1 cup Smooth cottage cheese, plain
• 1 cup Mozzarella cheese, grated

Instructions

1. Season the chicken fillets with salt and pepper. Heat 1–2 tablespoons of olive oil in a griddle pan and grill the fillets until cooked through. Slice into strips and set aside.
2. While the chicken cooks, prepare the fusilli according to package directions. Drain and return the pasta to the saucepan.
3. Heat 1 tablespoon of olive oil in a frying pan. Sauté the crushed garlic and sundried tomatoes for about 1 minute, then add the sliced mushrooms and cook until soft.
4. Stir in the cheese sauce and double cream, warming the mixture through. Pour the sauce and vegetables into the saucepan with the pasta and add the chicken strips. Mix well.
5. Spray a large ovenproof dish with cooking oil and spoon the pasta mixture into the dish, spreading it evenly.
6. Spread the smooth cottage cheese over the pasta, then sprinkle the grated mozzarella evenly on top.
7. Place the dish under a preheated grill and cook until the cheese has melted and turned lightly golden brown. Remove and allow to sit briefly before serving.