Chicken, Tomato & Penne Bake

250g penne pasta
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, crushed
1 tsp Italian herbs or oregano
1/2 cup dry white wine
1 425g can crushed tomatoes
2 tbsp tomato paste
1 cup chicken stock
1 Tegel Good to Go Hot Cooked Chicken, shredded, skin discarded
1/4 cup chopped Italian parsley
1/2 cup finely grated parmesan

Preheat the oven to 180°C.

Cook the pasta following the packet directions. Drain and set aside.

Heat the oil in a frying pan. Add the onion and garlic and cook over medium heat for 3 to 4 minutes or until golden. Add the Italian herbs or oregano and wine and simmer for 2 minutes. Add the tomatoes, tomato paste and chicken stock. Simmer for a further 5 minutes.

Add the pasta, shredded chicken and parsley to the pan and mix well. Place the mixture into an 8 cup capacity baking dish. Top with the parmesan.

Bake for 20 minutes or until it is golden brown and heated through.