Baked spaghetti with chicken

Ingredients:

• 125 g of spaghettini
• 2 cups of peas
• 1 ½ cups of cold, boiled chicken, diced (2cm cubes, approximately)
• 250 g of mushrooms (tinned), cut in half
• 2 tablespoons of butter
• 1/3 cup of milk
• ¼ cup of sherry (Sherry or Jerez is of Spanish origin. It is an old, dry wine that is fortified with brandy and aged in barrels for at least 10 years. Do not confuse with cherry, which is a sweet liqueur made from cherries.)
• 375 g of water
• 1 ½ chicken stock cubes (the water and stock cubes should come to the boil)
• 3 slices of bread loaf
• 3 red peppers, cut into squares the size of stamps, lightly sauted in oil
• ½ cup of grated parmesan cheese

Pre-heat oven to 180°C. cook the pasta until al dente. Drain the pasta and place in a deep Pyrex oven dish (2 litre capacity). Add the mushrooms and chicken to the pasta. In a blender, mix the milk, sherry, chicken stock and three slices of bread without the crust.

Blend on high speed until the mixture is well combined. Pour the mixture into a pan and simmer over low heat, stirring continuously until it reduces. Pour into the dish with the pasta, add the peppers and the peas, and stir through lightly.

Cut the cold butter into small cubes. Sprinkle parmesan cheese over the pasta, add the pieces of butter, and bake for 30-35 minutes.

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