The recipe was added to your favourites
Show your favouritesThe recipe was removed from your favourites
Show your favouritesAn error occurred, please try again
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 tbsp tbsp | 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 | |||
Passer's Pasta Bake
This recipe was liked
This recipe was disliked
An error occurred, please try again
1:00
h
(14)
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.
