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Ingredients
| 300 g g | chicken legs chicken legs |
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| chopped into chunks | |||
| 200 g g | mushrooms mushroom |
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| cut into medium slices | |||
| 1 | leeks leek |
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| sliced | |||
| 1 tins tin | sweetcorn sweetcorn |
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| 500 g g | frozen peas frozen peas |
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| 1 tbsp tbsp | peppers pepper |
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| 500 g g | pasta pasta |
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| wholewheat pasta | |||
| 25 g g | butter butter |
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| 25 g g | flour flour |
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| 600 ml ml | whole milk whole milk |
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| 100 g g | cheddar cheddar |
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| grated, plus 20g on top | |||
Passer's Pasta Bake
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1:00 h
(11)
Method
- Preheat the oven to 200°C/180°C fan/gas mark 6.
- Arrange the chicken thighs across a baking tray. Bake the chicken in the oven for 20 minutes, until cooked through.
- Meanwhile, sweat the leeks in the butter and add the flour to make a paste. Whisk in the milk to form a smooth sauce and simmer until thickened, then add the cheese, vegetables and seasoning.
- Cook the pasta, then drain and mix through the cheese sauce with the chicken. Pour into a baking dish, sprinkle with extra cheese and bake for 20-30 minutes.
