Zucchini and crème fraîche chicken pasta bake

[Serves 4-6]

500g farfelle pasta, cooked
4 chicken breasts, cooked and shredded
2 tbsp olive oil
4 garlic cloves, minced
500g zucchini, grated
½ cup fresh oreganum, chopped
Sea salt
Freshly ground black pepper
250g crème fraîche
½ cup full cream milk
100g Parmesan, grated

1 Preheat oven to 180°C. Heat olive oil in a frying pan and sauté garlic and zucchini for 2 minutes. Add oreganum and season well.
2 In a large bowl, whisk together the crème fraîche, milk and half the Parmesan. Season well.
3 Add the farfelle, chicken and zucchini to the crème fraîche sauce and toss well to combine. Transfer to a baking dish or individual ramekins.
4 Top with remaining Parmesan; bake for 20 minutes. Turn on the grill for 2 minutes for a golden brown crust.