Name: Chicken and leek pasta bake
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Ingredients: 250 gram elbow pasta; 1 1/2 tablespoon vegetable or olive oil; 450 gram chicken thigh fillets, trimmed, cut into 2 cm pieces; 50 gram butter; 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

Ingredients

250 gram elbow pasta

1 1/2 tablespoon vegetable or olive oil

450 gram chicken thigh fillets, trimmed, cut into 2 cm pieces

50 gram butter

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

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.

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

Woman's Weekly Food

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Ingredients

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