Chicken Stroganoff Pasta Bake Recipe | myfoodbook

Ingredients

• 350g penne pasta
• 2 tablespoons olive oil
• 500g organic chicken breast fillets, sliced thickly
• 1 onion, finely chopped
• 300g white mushrooms, thickly sliced
• 2 teaspoons sweet paprika
• 1 tablespoon plain flour
• ½ cup (125ml) Rosella Organic Tomato Sauce
• 2 tablespoons Worcestershire sauce
• 2 teaspoons Dijon mustard
• 1 cup (250ml) chicken stock
• 1 cup (250ml) sour cream
• 2 cups (200g) grated cheese blend
• Fresh chopped parsley to garnish
• Broccolini to serve