Chicken and Leek Cheesy Pasta Bake
1 tbsp olive oil
450g/1lb boneless, skinless chicken breasts, chopped
3 large leeks, sliced
340g/12oz penne pasta
340g/12oz carton fresh ready-made cheese sauce
2 tsp Dijon mustard
3 tbsp chopped fresh parsley
3 tbsp grated Cheddar cheese
salt and ground black pepper
1 Heat the oil in a large frying pan. Add the chicken and cook for 8–10 minutes, stirring occasionally. Add the leeks and continue cooking for 4–5 minutes.
2 Meanwhile, cook the pasta in a large pan of lightly salted boiling water according to the pack instructions. Drain well and return to the pan.
3 Preheat the grill (broiler). Stir the cheese sauce into the pasta with the mustard, then add the chicken mixture and parsley. Mix well and transfer to a large ovenproof dish. Season to taste and
sprinkle over the grated Cheddar.
4 Pop under the hot grill for 4–5 minutes until golden brown and bubbling. Serve immediately.