Chicken and Veggie 'Lasagne'

Ingredients

• 600 g Chicken breast
• 200 g Pasta sheets (fresh)
• 200 g Cream cheese
• 200 g Mushrooms
• 1 Capsicum / bell pepper (yellow or orange)
• 1 Onion, small
• 150 g Cheese, cheddar
• 2 cloves Garlic
• 1 Tbsp Olive oil
• 2 tsp Tarragon (fresh or dried)

Method

1. Preheat the oven to 180°C (fan-assisted).
2. Finely chop the mushrooms, onion and capsicum and set aside.
3. Crush the garlic using a garlic press and set aside.
4. Cut the chicken into small pieces and set aside.
5. Heat a large frying pan to a high heat with the olive oil and add the onion and garlic, cooking for a few minutes until they begin to turn brown and soften.
6. Add the chicken to the pan and cook for approximately 10 minutes or until all sides are browned.
7. Add the mushrooms and capsicum and cook for another few minutes.
8. Add the tarragon and mix together.
9. Remove the pan from the heat and stir in the cream cheese.
10. In a small ovenproof dish (e.g. 20cm square), layer the bottom of the dish with the pan ingredients and top with a layer of the fresh pasta. Repeat.
11. Using a food peeler, peel the cheese and place on top of the fresh pasta, ensuring all the pasta is covered.
12. Bake in the oven for approximately 25 to 30 minutes until the cheese is bubbling and begins to brown.