Gluten Free Cheesy Chicken and Chilli Spaghetti Bake

Mix the 3 cheeses and cornflour in a bowl and set aside.

Pour chicken stock in a pan and add the chicken breasts poach for about 15 mins until cooked through, remove and then shred using 2 forks. Reserve 200ml of the stock for later.

Roughly chop up the bacon and fry in a frying pan, once nearly cooked add crushed garlic, paprika, pepper, chillis (roughly chopped into small pieces) and onion granules along with the reserved stock.

Bring the pan to the boil and then simmer until reduced by half - this will take around 5 mins.

Cook spaghetti in a separate pan of boiling water until al dente (or not quite fully cooked). Reserve 200ml of pasta water.

Once the stock is reduced, stir in the quark/cream and philadelphia, remove from heat once it starts to combine. Stir in the shredded chicken, 200ml of the pasta water, the cooked spaghetti plus half the cheese mix and stir well to combine.

Pour into a large oven dish and sprinkle remaining cheese over the top, bake for about 20 mins on gas 5 until brown.