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Ingredients
2 Essential Leeks, trimmed, washed and cut into 2.5cm rounds
1 pack 2 Essential British Chicken Legs
3 tbsp Essential Olive Oil
350g frozen Essential Garden Peas
350g Essential Penne
350g tub Essential Cheese Sauce
½ tbsp Essential Wholegrain Mustard
1 clove/s garlic, crushed
50g wholemeal bread, torn into rough crumbs
Method
Preheat the oven to 200ºC, gas mark 6.
Put the leeks and chicken into a medium
roasting tin, drizzle with 2 tbsp olive oil and
4 tbsp water, then season well. Roast for
40-50 minutes, until the leeks are tender and
the chicken is cooked through, the juices run
clear and there is no pink meat. Once cool
enough to handle, remove the skin and save,
then shred the meat into the leeks and juices.
Keep warm.
Boil the peas for 3 minutes in a large pan of
salted water, then lift out with a slotted spoon.
Add the pasta and cook for 11 minutes, or until
tender. Heat the cheese sauce in a smaller pan,
then tip in ½ the peas. Add the mustard and
garlic. Blend, using a stick blender, until fairly
smooth, then season with black pepper. Drain
the pasta and tip into the roasting tin, along
with the sauce and extra peas. Stir to coat.
Snip the chicken skin into a frying pan, add
the breadcrumbs and 1 tbsp oil, then gently
cook for 2-3 minutes to toast the bread and
crisp the skin. Tip into a food processor, then
grind into fine crumbs. Serve the green pasta
with the crispy topping sprinkled over.
Cook’s tip
Roast chicken leftovers would be right at home in this recipe. Soften shredded leeks in a frying pan until completely yielding, then add the chicken to heat it thoroughly (if you have any chicken roasting juices or a splash of simple gravy, add that too). Combine with the hot pasta and sauce and serve topped with crunchy crumbs.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
3,269kJ/ 780kcals
Fat
32g
Saturated Fat
9.2g
Carbohydrates
79g
Sugars
9.6g
Fibre
11g
Protein
39g
Salt
1g
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