Roast chicken pasta bake

By Drum Digital
17 September 2014

This pasta is perfect for those weekends where the kids bring all their (hungry!) friends over. If you have left-overs, pop them in the freezer and save it for later in the week.

This pasta is perfect for those weekends where the kids bring all their (hungry!) friends over. If you have left-overs, pop them in the freezer and save it for later in the week.

(Serves 12)

For the pasta you'll need:

  • Sea salt and pepper
  • Handful fresh thyme or 1 tsp. thyme; dried
  • 1kg pasta
  • 6 cups béchamel sauce
  • 1 bunch of leeks (white and green parts); chopped
  • 1 bunch spring onions; chopped
  • 2 cups frozen peas (optional)
  • Olive oil
  • 150g Cheddar cheese chips

For the béchamel sauce you'll need:

  • 150g butter
  • 8 tbsp. flour
  • 8 cups milk
  • 3 tsp. salt
  • 1 tsp. nutmeg; freshly grated
  • 1 tbsp. chicken fond

Drizzle the chicken with olive oil and season with the salt, pepper and thyme. Roast for about 40 – 45 min. or until the meat is golden brown on the outside, but still juicy on the inside. Once the chicken is done, cut into big chunks and keep aside. Meanwhile, heat another pan, add some olive oil and sauté the leeks, spring onions and peas until soft. Keep warm. Get a big pot of water on the stove and cook the pasta by following the instructions on the packet. Make your béhamel sauce by heating the butter in a pot over medium–low heat until melted. Add the flour and stir until the mixture is smooth. Reduce the heat and cook until the mixture turns a light, golden sandy colour (about 6 – 7 min.). In the meantime, heat the milk in a separate pot until it is just about to boil. Add the milk to the butter mixture, about 1 cup at a time, whisking continuously until you have a very smooth mixture. Add the chicken fond and slowly bring to a boil. Cook for 10 min., stirring constantly. Remove from the heat and season with salt and nutmeg, and set aside until ready to use. Combine the drained pasta, the béchamel sauce, the chicken and the sautéed leeks, onions and peas. Mix well, taste and season accordingly. Pour into a big ovenproof dish. Crush the chips and scatter over the pasta. Bake for about 40 min. and serve with a crispy green salad.

- Recipe by Food24 from Foodmonger

For this and other recipes, head to Checkers.

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