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Ingredients
| 300 g g | chicken legs
chicken legs (chopped into chunks) | ||
| 200 g g | mushrooms
mushroom (cut into medium slices) | ||
| 1 | leeks
leek (sliced) | ||
| 1 tins tin | sweetcorn sweetcorn | ||
| 500 g g | frozen peas frozen peas | ||
| 1 | peppers
pepper (diced) | ||
| 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
(20)
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.
