Chicken And Pepper Pasta Bake

• 14 oz elbow macaroni
• 1 tbsp vegetable or olive oil
• 1 None onion, finely chopped
• 1 None red pepper, finely chopped
• 1 None chicken bouillon cube
• 1 cup frozen peas
• 1 1/4 cups sour cream
• 2 cups shredded cooked chicken
• 3/4 cup grated Cheddar cheese
• None None Mixed salad, to serve

1. Cook pasta in a saucepan of boiling salted water according to package directions. Drain and return to pan.
2. Meanwhile, heat half the oil in a large skillet on medium heat. Add onion and pepper; cook and stir for 5 mins or until soft.
3. Add crumbled bouillon cube, peas and 1/2 cup water. Bring to a simmer; simmer for 2 mins. Remove pan from heat. Stir in sour cream, chicken and half the cheese. Season.
4. Preheat the broiler. Add chicken mixture to pasta; stir to combine. Spoon into a 1 1/2-quart baking dish. Sprinkle with remaining cheese and drizzle with remaining oil.
5. Broil for 5 mins, or until golden. Serve with salad.

macaroni, vegetable, onion, red pepper, chicken bouillon cube, frozen peas, sour cream, chicken, cheddar cheese, mixed salad

Taken from recipes-plus.com/api/v2.0/recipes/33614 (may not work)