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Passer's Pasta Bake

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300 g g chicken legs chicken legs
(chopped into chunks)
200 g g mushrooms mushroom
(cut into medium slices)
1 leeks leek
1 tins tin sweetcorn sweetcorn
500 g g frozen peas frozen peas
1 peppers pepper
500 g g pasta pasta
(wholewheat pasta)
25 g g butter butter
25 g g flour flour
600 ml ml whole milk whole milk
100 g g cheddar cheddar
(grated, plus 20g on top)
1 tbsp tbsp peppers pepper

Passer's Pasta Bake

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60 min


  1. Preheat the oven to 200°C/180°C fan/gas mark 6.
  2. Arrange the chicken thighs across a baking tray. Bake the chicken in the oven for 20 minutes, until cooked through.
  3. 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.
  4. 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.