|300 g g||chicken legs chicken legs||
|chopped into chunks|
|200 g g||mushrooms mushroom||
|cut into medium slices|
|1 tins tin||sweetcorn sweetcorn||
|500 g g||frozen peas frozen peas||
|1 tbsp tbsp||peppers pepper||
|500 g g||pasta 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
- 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.