Chicken and Leek Pasta Bake
This easy chicken and leek pasta bake is a simple and delicious casserole, perfect for weeknight dinners.
Servings: 6
Calories: 309kcal
Equipment
- Frying Pan
- Casserole Dish
Ingredients
- 2 chicken breasts
- 6 ounces rotini (or fusilli or penne)
- 2 leeks
- 1 tablespoon all-purpose flour
- 2 tablespoons olive oil
- ¾ cup chicken stock
- ¾ cup skim milk
- 1 cup shredded cheddar cheese
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon Italian seasoning
- ¼ teaspoon nutmeg
Instructions
- 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.
Video
Notes
- 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.
Nutrition
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