Meal Of The Month :Chicken, Leek and Pea Pasta Bake
This month we’ve chosen a meal that certainly won’t lighten your pocket by very much. However, it is bound to fill your stomach to capacity as you go back for more and more. This chicken, leek and pea pasta bake is easy to make, economical and will please even the pickiest of eaters.
Cooking time: 1 hour
1 tablespoon of butter (a little extra for greasing)
350 g conchiglie pasta
2 leeks; roughly chopped
2 cloves garlic; minced
100 ml chicken stock
100 ml white wine
150 g frozen peas
200 g cooked chicken; diced
225 ml milk
250 g ricotta
60 g Parmesan; grated
How to Prepare
1. Preheat your over to 180°C (or gas mark 4. Grease a baking dish that’s approximately 30 x
25cm. Cook the pasta in boiling salted water using a large saucepan. While it is still slightly
undercooked, drain it and run it under cold water so that it does not cook further. Put the pasta
back into the pan and give it a drizzle of olive oil.
2. Melt the butter in a frying pan and ten fry the leeks for 10minutes on a midlow heat. Add the
garlic and cook for another minute. Pour in the chicken stock and the wine, leaving it cook for
another 810 minutes (when most of the liquid has evaporated). Stir the peas in and cook for 30
3.Gently add in the leek mixture, chicken, milk and 2/3 of the ricotta to the pasta. Season with salt
4. Switch the pasta mixture to the baking dish. Top it off with parmesan and the remaining ricotta.
Give another drizzle of oil if you like. Place in the oven for 25 minutes. When it’s starting to crisp
on top it’s ready to eat. Enjoy!