Baked Chicken Farfalle with Aurora Sauce

Put the chicken in a saucepan with 2 litres of water and salt. Add the parsley, bring to the boil and skim off the foam. Cook for about 30 minutes. Remove the chicken, discard the skin and shred the meat. Strain and reserve the stock.

In another saucepan, bring 2–3 litres of water to the boil and add 1 tbsp salt. Add the farfalle and boil for 10 minutes.

Prepare the Aurora sauce.

Heat the butter in a small saucepan. Sprinkle in the flour and cook for 30–40 seconds.

Pour in the cold milk, stir thoroughly and bring to the boil. Add half a litre of the chicken stock.

Add the garlic clove and simmer the sauce for 5–6 minutes. Stir in the tomato purée and basil.

Cook for 2–3 minutes, then add half the grated cheese. Stir until the cheese melts.

Drain the cooked farfalle.

Put the pasta in a saucepan and mix with the Aurora sauce and cooked chicken.

Transfer to a baking dish and sprinkle with the remaining grated cheese. Bake in an oven preheated to 180 °C for 20–25 minutes.

Serve hot.