Start this recipe by half cooking the pasta in a pan of salted boiling water. Meanwhile, place the cream into a saucepan and grate in the red hot Dutch cheese. Mix together and heat until the cheese has melted. Stir in the chopped parsley and put aside. Next, heat the oil in a large pan and sauté together the garlic, onion and chilli for a few minutes. Add in the diced chicken and cook for a few minutes to brown. Next, pour in the prepared cheese sauce mix together well. Pour the mixture into a buttered oven dish and grate over a little more red hot Dutch cheese. Place into the oven for 25-30 minutes until golden brown and bubbling.

Serves 4

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