Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
- 25grams butter
- 25grams plain flour
- 1 cup milk
- 1teaspoons olive oil
- 500grams chicken breasts, skinless, boneless, chopped
- 400grams penne pasta
- 300grams leeks, trimmed and finely sliced
- 4tablespoons pesto
- 2tablespoons cream cheese, reduced fat
- 3tablespoons parmesan, grated
Nutrition per serving
3300kJ / 792Cal
3300 Kilojoules or 792 Calories
38% of daily energy intake*
Protein
20.5grams
Fat
22.3grams
Carbs
92.5grams
Sugars
11.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This creamy pesto chicken and leek pasta bake is perfect comfort food on a cold day.
Method
Step 1 of 4
Heat the butter in a saucepan and stir in the flour. Cook for 2-3 minutes, stirring to combine and gradually add the milk, stirring all the time. Cook for 2-3 minutes until thickened. Reduce the heat and cook for 5 more minutes, stirring often, until very thick.
Step 2 of 4
Heat the oil in a frying pan and cook the chicken pieces for 3-4 minutes until browned all over. Tip into the white sauce mixture with the juices and cook for 10-12 minutes on low heat, stirring, until the chicken is cooked through.
Step 3 of 4
Pre-heat the oven to 180°C. Cook the pasta according to pack instructions and drain well. Steam the leeks for 6-8 minutes until tender. Stir the cream cheese and pesto into the chicken mix and add the pasta and leeks.
Step 4 of 4
Tip the mix into an ovenproof baking dish and sprinkle with parmesan. Cook for 15 minutes until golden and bubbling.
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