Flavour the chicken with the garlic and herbs, and cook in 200 ml water for 30 minutes, or in the microwave, covered, on medium for 10 minutes. Alternatively, use cooked leftover chicken.
Preheat the oven to 160 °C.
Boil the pasta in the boiling water with a pinch of salt until al dente.
Mix the mayonnaise, chutney, tomato sauce and soup powder in a cup.
Add water to fill the cup to 250 ml and mix well. Set aside.
Cube the chicken and combine with the pasta, mushrooms and sauce in an ovenproof dish, and bake uncovered for 30 minutes until bubbling.
After 15 minutes, stir and check that there is still enough gravy – if not, add another 75 ml (5 T) water, stir in and bake for the remaining 15 minutes.
Serve with lots of mixed vegetables or a large salad.
Tip: To shorten the cooking time, precook the chicken and the pasta.
This is an extract from Best of Eating for Sustained Energy by Gabi Steenkamp and Liesbet Delport, published by Tafelberg an imprint of NB Publishers, RRP R250.
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