A rich chicken pasta dish with prosciutto, mushrooms and cheese. Asiago cheese is made in the region of Vicenza and Trento in Italy and is a flavourful alternative to Parmesan or Pecorino. If you can't find it in your area, use either of the latter instead.
Recipe by: THENEWTRICIA
This chicken pasta recipe calls for a mix of green, red and yellow peppers, as well as mushrooms and baby plum tomatoes, resulting in a very colourful dish! The whole lot is tossed with a Greek-style vinaigrette, though you could use Italian, too.
Recipe by: SPHIPPS44
A super-quick pasta supper that takes less than 30 minutes to make. Linguine is topped with chicken, mushrooms and vegetables in a cheese sauce.
Recipe by: jojolyn
Straightforward recipe that is always guaranteed to please!
Recipe by: LPATTERSON1978
A different take on lasagne, these rolls have a filling of chicken, sauteed mushrooms, spinach and cheese.
Recipe by: GOMELA
This is a family friendly recipe with chicken breasts simmered in tomato pasta sauce with veggies, then tossed with pasta and shop-bought cheese sauce. Leave out the hot peppers if you don't like it spicy!
Recipe by: Kathi
A simple, rich and hearty Italian pasta. Fettucine is tossed with chicken and mushrooms in a creamy tomato sauce. Enjoy as a starter or main course.
Recipe by: Marieliobot
A simple dish that is a tasty take on a traditional carbonara. This carbonara has a richly flavoured cream sauce, which is tossed with bacon, chicken and fettuccine. You can, of course, use spaghetti or any other pasta you wish.
Recipe by: Roochops
This is a forgiving recipe, to which you can add and subtract ingredients according to your family's tastes. Since the veg is chopped up small, however, it is fab for getting your kids to eat their veggies. Be adventurous. Substitute for your fave ingredients. Use what you have in the fridge.
Recipe by: babygirlsash
Crunchy cornflakes and Cheddar cheese top this creamy pasta bake. It has some unexpected ingredients, but is so comforting and delicious. Make this ahead up to 1 day in advance. Or you can freeze it uncooked, then bake it from frozen (increase cooking time by 15 minutes). In place of the tinned green beans, you can use 450g of mixed veggies, frozen or thawed.
Recipe by: Michele O'Sullivan