Chicken Cacciatore Pasta Bake

Ingredients (serves 4)

• 350g dried penne rigate pasta
• 575g jar Tuscan garden pasta bake sauce
• 200g cup mushrooms, halved, sliced
• 1/2 cup drained pitted kalamata olives, halved
• 2 1/3 cups shredded barbecued chicken (see note)
• 1 cup grated parmesan cheese

Method

1. Cook pasta in a large saucepan of boiling, salted water, following packet directions until tender. Drain.
2. Return pan to medium heat. Add pasta sauce, mushroom and olives. Bring to the boil. Cook, stirring, for 5 minutes or until mushrooms have softened. Add chicken, 1/4 cup cold water and pasta. Cook, stirring, for 2 to 3 minutes or until heated through. Season with salt and pepper.
3. Preheat grill on medium. Spoon pasta mixture into an 8 cup-capacity flameproof baking dish. Sprinkle with parmesan. Grill for 2 minutes or until golden. Serve.

Notes

• 
  You will need 1/2 barbecued chicken, skin and bones removed.