4.5oz/120g dried fusilli pasta (or your own choice)
1 tbsp olive oil
1/2 onion - chopped
1 clove garlic - crushed
5 chestnut mushrooms - chopped
1 tsp dried oregano
1 tsp dried thyme
14oz/400g can chopped tomatoes
1 tbsp tomato puree/paste
7oz/200g cooked chicken, chopped
3oz/80g cooked peas
3oz/80g cooked sweetcorn
3oz/80g low fat cream cheese (I used Philadelphia Light)
salt and pepper
2oz/60g grated chedda

Preheat oven to 350f/180c/160cfan/gas 4

While pasta is cooking - heat the oil in the pan over a medium heat.

Fry onions for 2 minutes.

Add garlic, mushrooms and herbs and cook for another minute.

Stir in the chopped tomatoes, tomato paste, cooked chicken, peas and sweetcorn and gently heat for about 3 minutes.

Stir in the cream cheese.

Season with salt and pepper.

Once pasta has cooked - drain it and stir into the chicken and tomato pan.

Pour the pasta and sauce into the baking dish and scatter with the cheddar cheese.

Bake in the pre heated oven for 15 minutes or until the cheese on the top is melted and golden.
Serve with a green salad.

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