Monday, April 1, 2013

Creamy Mustard, Chicken and Leek Pasta Bake

Bear in mind this recipe fed 11 people so feel free to halve it as per your requirments.

Shredded meat off a supermarket BBQ chicken (reserve the chicken juices from the bag it came in)
3 leeks, sliced
900ml cream (I used lite cream, this is totally a diet recipe)
2 tbs Dijon mustard
3 tbs wholegrain mustard
2 cloves garlic, chopped
1kg short pasta (I used tortiglioni)
mozarella cheese, grated (as much as you like to top the bake)
salt and pepper to taste


1. Preheat oven to 200°C (390°F). Heat a frying pan over medium with a little olive oil.

2. Sauté leeks and garlic until leeks are soften and a little golden. Add the chicken, chicken juicings, cream and mustard and stir everything together. Bring to an almost-boil and then reduce and simmer until thickened, about 20 minutes. 

3. Meanwhile, cook pasta as per package instructions (plenty of salt in the water) and drain a minute or two before it's fully cooked.

4. Season the sauce with salt and pepper to taste. Combine the sauce with the pasta and pour into a baking dish. Top with cheese and bake for 20 minutes or until the cheese is golden.

5. NOM NOM NOM!!! 


  1. Rituals... don't you love 'em? I know what I do love, your pasta bake - sounds delicious.

  2. I am loving your blog! What a great idea. I also have way too many cookbooks. I love to buy them and look at the photos, and always see great things in them and say to myself "I should make this". And then....I never do.

    -Lori @ Foxes Love Lemons

    1. Sounds like you're a prefect candidate for a cookbook resolution of your own :-P