Recipe & photography by Anna Colwell
Ingredients
- 500g chicken thigh fillets
- 3 leeks
- 2 cloves garlic, minced
- 150ml white wine
- 3tbsp butter
- 3tbsp plain flour
- 2 tbsp dijon
- 750ml milk
- 400g Northern pasta co Fusilli
- 250g Grated cheese, I used mozzarella and cheddar mix
Method
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Season your chicken thighs with salt and pepper, and fry over a medium high heat until golden and cooked through, then remove from the pan and set aside
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Cook your pasta according to the packet directions
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Half and thinly slice the leeks
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In the same pan you cooked the chicken in, add 1 tbsp butter, and fry your leeks until beginning to soften, before adding the garlic
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Once the leeks are fully softened, deglaze the pan with white wine
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add the remaining butter and flour and mix thoroughly to form a roux
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Season well, and add the dijon for flavour
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Gradually whisk in your milk until there are no lumps, and then let the mixture simmer until thickened
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Dice the cooked chicken and fold it back through the creamy sauce, before adding the cooked pasta and mixing everything together
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Pour the pasta mix into a large pan, and top with grated cheese
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Grill for 5-10 minutes until the cheese is melted and bubbling
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enjoy!
