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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 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
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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.