Recipe

Chicken and leek pasta bake

Mar 27, 2013 1:00pm
  • 25 mins preparation
  • 50 mins cooking
  • Serves 4
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Ingredients

Chicken and leek pasta bake
  • 250 gram elbow pasta
  • 1 1/2 tablespoon vegetable or olive oil
  • 450 gram chicken thigh fillets, trimmed, cut into 2 cm pieces
  • 50克的屁股er
  • 1 medium leek, pale section only, thinly sliced
  • 2 tablespoon plain flour
  • 1/3 cup white wine
  • 300 millilitre reduced-fat cream
  • 1 cup grated tasty cheese
  • 1 1/2 cup frozen pea, corn and carrot mix
  • 1 1/2 cup soft fresh breadcrumbs
  • 1 clove garlic, crushed
  • mixed salad, to serve

Method

Chicken and leek pasta bake
  • 1
    Preheat oven to 200°C (180°C fan-forced). Cook pasta in a large saucepan of boiling salted water for 10-12 minutes or until tender. Drain. Return to pan.
  • 2
    Meanwhile, heat 1 tablespoon of the oil in a medium saucepan over moderately high heat. Cook chicken, in batches, for 2-3 minutes or until seared. Transfer to a heatproof bowl.
  • 3
    Melt butter in same pan over moderate heat. Add leek; cook and stir for 5 minutes or until soft. Add flour; cook and stir for 2 minutes or until combined. Gradually whisk in wine and cream; cook and stir for 2-3 minutes or until mixture bubbles and thickens. Stir in cheese until smooth and melted.
  • 4
    Bake 30 minutes until the top is crisp.

Notes

Use leftover shredded barbecued chicken or add or few sliced mushrooms. You'll need to process 3 slices white day-old bread for breadcrumbs.

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