Chicken, Bacon, Leek & Pasta Bake

Chicken, Bacon, Leek & Pasta BakeA great family favourite and if using chicken thighs, makes a very economical dish. Alternatively you can use chicken fillet if preferred. (Serves 6)
  • 12 baby vine tomatoes
  • 450g/16oz chicken thigh fillets, cubed
  • 1 tbsp rapeseed oil
  • 3 small leeks, washed & finely chopped
  • 275g/10oz pasta, cooked ‘Trottole Tricolore’
  • 175g/6oz cooking bacon, chopped
  • black pepper & salt as necessary
  • 2 tsp Dijon mustard
  • 100g/4oz fresh grated cheddar
  • 50g/2oz grated parmesan
  • 1x 500g ctn Sainsbury’s cheese sauce *
  • 1x 250g ctn vine ripened tomatoes & mascarpone sauce
  • 4 tbsp Greek yoghurt
1. Heat the rapeseed oil in a large heavy base saucepan, add the bacon and fry for 2-3 minutes.

2. Add the chicken and cook for a further 7-8 minutes stirring well from time to time. Then add the chopped leeks and continue to cook and stir from time to time for a further 6-7 minutes.

3. Turn down the heat and add the yoghurt, cartons of cheese & tomato sauces, the Dijon mustard and half of the parmesan and cheddar cheese. Stir over a gentle heat until the cheese melts and all the ingredients well combined, then leave to one side.

4. Cook the pasta for 7-8 minutes, or according to instructions, drain well in a colander, then mix with the sauce and pour into a large oven proof buttered dish.

5. Dot with the baby vine tomatoes, sprinkle with the remaining cheeses and bake in a pre-heated oven 200C/400F/Gas Mk6/ Aga Roasting oven for 25-30 minutes until nicely browned and heated through.

6. Sprinkle with flat leafed parsley and serve with a salad and some crusty bread

* If you have time and would prefer to make your own cheese sauce try this version:

Makes 600ml/1pt pf Cheese Sauce:
  • 50g/2oz mature cheddar cheese
  • 50g/2oz butter
  • 50g/2oz flour
  • 600ml/1pt milk
  • 1 dsp Dijon mustard
  • black pepper & salt
Put the butter into a heavy base saucepan and melt over a gentle heat, add the flour, cook out for a few minutes then add the remaining ingredients. Turn up the heat and whisk until the sauce thickens. When cool the sauce can be stored in your fridge for up to three days, or frozen for a longer period.