Chicken and Leek Pasta Bake
This easy chicken and leek pasta bake is a simple and delicious casserole, perfect for weeknight dinners.
Preheat your oven to 400 F / 200 C.
Sauté sliced leeks for a few minutes, until they are soft. Transfer to a casserole dish.
Boil pasta in salted water according to the package instructions. Drain off any excess water, and transfer the pasta to the casserole dish.
Make the sauce by combining flour and vegetable oil or melted butter in a pot on medium heat. Gradually add chicken broth while stirring until you have achieved a sauce. Add Italian seasoning, salt, pepper, Dijon mustard, nutmeg and milk, and allow the sauce to warm and thicken up. Transfer it to the casserole dish when it starts to simmer.
Add diced chicken breasts to the casserole dish with all the other ingredients. Stir to combine, and cover the casserole with shredded cheese.
Bake the pasta bake in the oven for about 15-20 minutes, or until the cheese is melted and golden brown.
- Store leftovers in a refrigerator for up to 3 days. Reheat in the oven or a microwave.
- Feel free to add any additional vegetables, like broccoli or peas.
- You can also replace the sauce with a store bought tomato based pasta sauce for a quicker version of the dish.
Calories: 309kcal | Carbohydrates: 29g | Protein: 19g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 224mg | Potassium: 355mg | Fiber: 1g | Sugar: 4g | Vitamin A: 758IU | Vitamin C: 4mg | Calcium: 200mg | Iron: 1mg