The Sauce by Manu Chicken Mushroom pasta bake

Recipe: 1. Sauté 500g thinly sliced chicken thighs, season with sea salt and pepper in a drizzle of olive oil until golden. 2. Transfer to a bowl. In the same pan, sauté 200g quartered, swiss brown mushrooms in a little olive oil. Add a knob of butter and when the mushrooms are golden, return the chicken to the pan. 3. Pour in 2 x 150g pouches of The Sauce by Manu Mushroom Sauce. Remove from the heat and mix in a small handful of finely chopped parsley and 250g cooked penne pasta. Mix well ensuring the pasta, chicken and mushrooms are evenly coated with the sauce. 4. Transfer to a 6 cup capacity oven dish, scatter over a generous handful of dry breadcrumbs and 200g grated cheese. Pop into a preheated oven at 200C, with the grill on for 1012 minutes or until the cheese is golden and the sauce is bubbling. Bon appetite.