Chicken Pasta Bake Take 2

• 300 g penne pasta
• 1 onion, finely chopped
• 300 ml light thickened cream
• 310 g corn kernels, drained
• 23 cup frozen peas
• 12 cup grated parmesan cheese
• 12 cup barbecue cooked chicken, meat removed and roughly chopped
• salt and pepper
• 1 cup tasty low-fat cheese

1. Cook the penne in a large saucepan of salted boiling water according to packet instructions or until al dente.
2. Drain and set aside.
3. Meanwhile, heat a little oil in a large non-stick frying pan over medium heat.
4. Add the onion and cook for 5 minutes or until softened (do not allow to brown).
5. Add the cream, bring to a simmer and cook for 2 minutes.
6. Stir through the corn, peas, parmesan and chicken.
7. Cook for another 2-3 minutes, then add the penne.
8. Season with salt and pepper.
9. Stir until well combined.
10. Preheat an oven grill on medium heat.
11. Transfer the chicken mixture into a 4-cup capacity baking dish.
12. Scatter with the cheese and place under preheated grill.
13. Cook for 3-4 minutes or until golden on top.
14. To serve, sprinkle with chopped flat-leaf parsley, if desired.

penne pasta, onion, cream, corn kernels, frozen peas, parmesan cheese, barbecue cooked chicken, salt, tasty

Taken from www.food.com/recipe/chicken-pasta-bake-take-2-312337 (may not work)