A recipe has no soul. You, as the cook, must bring soul to the recipe … Check This Amazing Recipe: Chicken and bacon pasta bake
How to Make Chicken and bacon pasta bake
Preparation time:
less than 30 mins
Cooking time:
30 mins to 1 hour
Serves:
Serves 4
Ingredients
- 500g/1lb 2oz leftover cooked chicken or chicken breasts
- 500–600ml/18–20fl oz chicken stock
- 50g/1¾oz butter
- 6–8 rashers streaky bacon
- 1–2 large leeks
- 50g/1¾oz plain flour
- 1 tsp English mustard
- 500ml/18fl oz milk
- 150g/5½oz mature cheddar
- 325g/11½oz pasta shapes, like farfalle
- 2 tbsp grated Parmesan
- salt and freshly ground black pepper
Method
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If you are using leftover cooked chicken, skip this step and add the chicken in step 3. If you are using chicken breasts, put the breasts in the base of a saucepan to fit snugly in a single layer. Pour over 600ml/20fl oz chicken stock and place over a low–medium heat. When the stock just comes to a simmer, turn off the heat and cover with a lid. Check the chicken breasts after 10 minutes, they should be cooked. Set aside and reserve the stock.
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Meanwhile, melt the butter in a large saucepan. Add the bacon and fry until it is beginning to get crispy. Use a slotted spoon to lift the bacon out, leaving the butter behind. Add the leeks and fry for 5–6 minutes until softened.
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Stir the flour and mustard powder into the leeks and keep cooking together for 1 minute. Gradually stir in the milk, followed by 500ml/18fl oz chicken stock and stir to create a smooth sauce. Bring to a simmer, stirring, and once bubbling cook for 1 minute to thicken. Tear or chop the chicken into bite-sized pieces. Turn off the heat and stir two-thirds of the cheese, most of the bacon and all of the chicken into the sauce. Season with salt and pepper.
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Bring a large saucepan of water to the boil. Cook the pasta according to packet instructions (about 9 minutes) or until al dente, as it will cook more in the oven. Drain thoroughly then combine with the sauce in a large baking dish. Scatter the remaining cheddar, bacon bits and Parmesan over the top.
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Preheat the oven to 220C/200C Fan/Gas 7. Bake for 15 minutes until the top is golden and the sauce is bubbling.
