Chicken and spring vegetable pasta bake

Ingredients

4 servings

• 300 g of pasta of your choice
• 2 chicken breasts
• 4 button mushrooms
• 2 carrots
• 40 g of peas
• 1 baby turnip
• 2 tablespoons of olive oil
• 1 clove of garlic
• 25 cl of crème fraîche
• 2 eggs
• 100 g of grated cheese
• salt and freshly ground pepper

Steps

1. 1

   Cook the pasta al dente in boiling salted water. Drain, rinse under cold water, and add a tablespoon of olive oil to prevent sticking.

2. 2

   Cut the chicken breasts into pieces and sauté in a pan with olive oil and pressed garlic. Season with salt and pepper, then set aside.

3. 3

   Preheat the oven to 200°C (gas mark 6-7).

4. 4

   Clean and slice the mushrooms. Shell the peas. Peel and dice the carrots and turnips. Boil them for 10 minutes in salted water, then drain.

5. 5

   In a large bowl, mix the crème fraîche, eggs, pasta, chicken, and vegetables. Mix well to coat all ingredients.

6. 6

   Place everything in a gratin dish. Sprinkle with grated cheese. Bake for 20 minutes.