Chicken and bacon pasta bake

1. 1

   Preheat the oven to 220C/200C Fan/Gas 7.

2. 2

   If you are using leftover cooked chicken, jump to step 4 and add the chicken in step 5. If you are using raw chicken breasts, put the breasts in the base of a saucepan to fit snugly in a single layer.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   Scatter the remaining cheddar, bacon bits and Parmesan over the top. Bake for 15 minutes until the top is golden and the sauce is bubbling.

1 serving ≈ 500 g

Nutrition values are estimates. - means data is unavailable.