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Saturday, July 3, 2010
Pasta, creamy leek, and chicken.
2 tsp crushed garlic, 2 leek, sliced,oil for frying, about 500g cubed butternut, 3/4 pkt macaroni, 3 TBL flour and butter each. 11/2 cups milk, 1/2 cup each mozzeralla and cheddar cheese. Salt and ground pepper. 2x500g pkts of skinless chicken breasts sliced . 3 - 4 slices bread blitzed to make breadcrumbs.
Preheat oven to 220 C
Fry garlic,chicken strips and leeks in oil. Cook butternut and macaroni in boiling salted water. Melt butter and add flour. Cook gently for 1 min and add milk incorporating 'til a smooth sauce. Add cheddar cheese and season. Toss leeks, butternut, pasta and chicken together and season well. Place in an oven proof dish.
Top with breadcrumbs and mozzeralla. Bake for 20 - 25 min or until golden.