Remember in this post where I said I was going to make a Chicken, Leek and Bacon Pot Pie?
It’s Friday night, Scotland has frosted over into a winter wonderland of glittering beauty, I have gotten off work early through some stroke of luck, and I was in the mood for (and had promised Ben) a pasta bake, and so decided to buy some fusilli and pasta bake it instead. This basically means if you want a chicken, leek and bacon pie – use this recipe, minus the pasta and plus some pastry.
Now, that aside, I have a confession to make:
I don’t like spiral pasta.
And any of their variations:
I just. dont. like.
I also don’t like any variation of penne, but that’s another post.
Actually, I think it’s because these two types of pasta are typically found in packet mixes and in cheap takeaways, and so I have been conditioned somehow to believe that they simply don’t taste as nice as other pasta.
You see, I am more of a tagliatelle, linguine, stringozzi, pappardelle, fettucine type-a-lady. I like my pasta long, and thick, and chunky that is typically related to thick, creamy pasta sauces. In all honesty, had my local store stocked some gluten free linguine, this would not be a pasta bake but a pasta dish instead.
Yes, that’s right, this recipe is versatile. It’s a pie filling, a pasta bake or a pasta sauce. You be the owner of the recipe, you do what you want to do, and I will sit back, with my massive bowl of delicious creamy pasta bake and sauvignon blanc, and enjoy my well-earned weekend.
What Will I need?
1lb chicken breast, diced
60g bacon lardons
2 tbsp butter
1tbsp plain flour
1 cup chicken stock
100ml crème fraiche
1/2 tbsp Dijon mustard
250g spiral pasta
6-8 slices mozzarella cheese
- Preheat oven to 200C.
- In a large pot, cook the bacon over medium heat until bacon is starting to colour.
- Add the butter and leeks and cook on low for five minutes until leeks have started to soften.
- Stir through the plain flour, then 1/2 cup chicken stock to deglaze the pot (soften any brown bits stuck to the bottom of the pot)
- Add the chicken and cook until just coloured.
- Add remaining 1/2 cup stock, crème fraiche, Dijon mustard, and season with salt to taste. Simmer over low heat for an hour or until the sauce has thickened.
- Cook the pasta according to packet instruction until al dente. Drain and return to pot.
- Stir chicken mixture through pasta, and decant into a baking tray.
- Layer slices of mozzarella cheese over the pasta, and then bake in the hot oven for 20 minutes or until the cheese is golden.
- Remove from oven and rest for ten minutes before serving.