Chicken And Pepper Pasta Bake - cooking recipe

Ingredients

14 oz elbow macaroni
1 tbsp vegetable or olive oil
1 None onion, finely chopped
1 None red pepper, finely chopped
1 None chicken bouillon cube
1 cup frozen peas
1 1/4 cups sour cream
2 cups shredded cooked chicken
3/4 cup grated Cheddar cheese
None None Mixed salad, to serve

Preparation

Cook pasta in a saucepan of boiling salted water according to package directions. Drain and return to pan.
Meanwhile, heat half the oil in a large skillet on medium heat. Add onion and pepper; cook and stir for 5 mins or until soft.
Add crumbled bouillon cube, peas and 1/2 cup water. Bring to a simmer; simmer for 2 mins. Remove pan from heat. Stir in sour cream, chicken and half the cheese. Season.
Preheat the broiler. Add chicken mixture to pasta; stir to combine. Spoon into a 1 1/2-quart baking dish. Sprinkle with remaining cheese and drizzle with remaining oil.
Broil for 5 mins, or until golden. Serve with salad.