Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Fusilli
Chicken and Leek Pie Pasta
Chicken and leek pie without the pastry. Thighs browned first, then a Dijon white sauce and cheese grilled over the top.
Caitlin Fitzpatrick
Feeds: 2
30-35 minutes
Ingredients
- 400g Northern pasta co Fusilli
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500g chicken thigh fillets
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3 leeks
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2 cloves garlic, minced
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150ml white wine
-
3tbsp butter
-
3tbsp plain flour
-
2 tbsp dijon
-
750ml milk
-
250g Grated cheese, I used mozzarella and cheddar mix
Fusilli
From: £4.95
Method
1
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 Cook your pasta according to the packet directions Half and thinly slice the leeks 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 Once the leeks are fully softened, deglaze the pan with white wine add the remaining butter and flour and mix thoroughly to form a roux Season well, and add the dijon for flavour Gradually whisk in your milk until there are no lumps, and then let the mixture simmer until thickened Dice the cooked chicken and fold it back through the creamy sauce, before adding the cooked pasta and mixing everything together Pour the pasta mix into a large pan, and top with grated cheese Grill for 5-10 minutes until the cheese is melted and bubbling enjoy!
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