Jamie Magazine
By The Chiappa Sisters
Chicken, leek & pea pasta bake
Classic comfort food
1 hr
Super easy
serves 6
About the recipe
A delicious pasta bake for the whole family to enjoy from the lovely Chiappa sisters. Great for using up leftover chicken.
Recipe From
Ingredients
1 tablespoon butter, plus extra for greasing
350g conchiglie pasta
olive oil
2 leeks
2 cloves of garlic
100ml chicken stock
100ml white wine
150g frozen peas
200g cooked chicken
225ml milk
250g ricotta
60g parmesan
Method
- Preheat the oven to 180°C/350°F/gas 4. Grease a 30cm x 25cm baking dish.
- Cook the pasta in a large pan of boiling salted water, for slightly less time than given on the packet so it’s just undercooked. Drain and run under cold water to stop it from cooking further. Return to the saucepan and coat with a drizzle of olive oil.
- Meanwhile, roughly chop the leeks. Put the butter in a frying pan and gently fry the leeks for 10 minutes or until they’re soft. Peel, mince and add the garlic and cook for 1 minute. Add the stock and wine, then cook for 8 to 10 minutes, or until almost all the liquid has evaporated. Add the peas, stir and cook for 30 seconds.
- Dice the cooked chicken.
- To the drained pasta, add the leek mixture, chicken, milk and two-thirds of the ricotta. Mix gently to combine and season with salt and pepper.
- Spoon the pasta mixture into the baking dish. Top with the remaining ricotta, grate over the Parmesan and drizzle with olive oil, if you like. Bake in the oven for 25 minutes or until piping hot and starting to crisp up on top.
Tags
