Chicken, Leek, & Pea Pasta Bake
Serves
4
Prep Time
25 minutes
Cook Time
35 minutes
Ingredients
1 tbsp butter, plus extra for greasing
12 oz (350 g) shell pasta
10 oz (280 g) leek, sliced
2 cloves garlic, minced
3.4 fl oz (100 ml) chicken stock
5 oz (150 g) frozen peas
7 oz (300 g) cooked Slow Cooker Greek Chicken (see original recipe)
7.6 fl oz (225 ml) whole milk
9 oz (250 g) ricotta cheese
2 oz (60 g) grated Parmesan
Nutrition
(Per Serving)
Calories
381
Fats
17 g
Protein
30 g
Carbs
27 g
Instructions
- Preheat oven to 350°F (180°C). Grease 12 x 10 in (30 x 25 cm) baking dish with ½ teaspoon extra virgin olive oil.
- Cook pasta al dente according to package instructions. Drain and rinse under cold water. Drizzle with 1 teaspoon extra virgin olive oil.
- Melt butter in pan. Cook leeks over medium heat for 10 minutes until soft. Add garlic and cook for 1 minute.
- Add chicken stock and simmer for 8 to 10 minutes until nearly evaporated. Stir in peas and cook for 30 seconds.
- In large bowl, combine cooked pasta, leek mixture, shredded chicken, milk, and ⅔ ricotta. Season with salt and pepper.
- Spoon into baking dish. Top with remaining ricotta and Parmesan. Drizzle extra virgin olive oil if desired.
- Bake for 25 minutes until hot and golden.