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Chicken, leek & pea pasta bake
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Total Time:
1 hour
Family-friendly chicken pasta bake by the Chiappa sisters, perfect for leftover chicken.
Ingredients:
  • 1 tablespoon butter plus extra for greasing
  • 350 g conchiglie pasta
  • olive oil
  • 2 leeks
  • 2 cloves of garlic
  • 100 ml chicken stock
  • 100 ml white wine
  • 150 g frozen peas
  • 200 g cooked chicken
  • 225 ml milk
  • 250 g ricotta cheese
  • 60 g Parmesan cheese
Instructions:
  • 1. Preheat the oven to 180°C/350°F/gas 4 and grease a 30cm x 25cm baking dish. 2. Cook the pasta until slightly undercooked, drain, and rinse under cold water. Toss with a drizzle of olive oil. 3. Meanwhile, sauté leeks in butter until soft, then add minced garlic, stock, and wine. Cook until liquid has almost evaporated, then add peas and cook briefly. 4. Dice the cooked chicken. 5. Combine drained pasta with leek mixture, chicken, milk, and two-thirds of the ricotta. Season with salt and pepper. 6. Spoon the pasta mixture into the baking dish, top with remaining ricotta, Parmesan, and drizzle with olive oil. 7. Bake for 25 minutes until piping hot and starting to crisp on top. Enjoy!

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