Cheesy Leek, Chicken & Pea Pasta With Chicken Crumbs Recipe | Waitrose & Partners (2024)

1. Preheat the oven to 200ºC, gas mark 6.Put the leeks and chicken into a mediumroasting tin, drizzle with 2 tbsp olive oil and4 tbsp water, then season well. Roast for40-50 minutes, until the leeks are tender andthe chicken is cooked through, the juices runclear and there is no pink meat. Once coolenough to handle, remove the skin and save,then shred the meat into the leeks and juices.Keep warm.

2. Boil the peas for 3 minutes in a large pan ofsalted water, then lift out with a slotted spoon.Add the pasta and cook for 11 minutes, or untiltender. Heat the cheese sauce in a smaller pan,then tip in ½ the peas. Add the mustard andgarlic. Blend, using a stick blender, until fairlysmooth, then season with black pepper. Drainthe pasta and tip into the roasting tin, alongwith the sauce and extra peas. Stir to coat.

3. Snip the chicken skin into a frying pan, addthe breadcrumbs and 1 tbsp oil, then gentlycook for 2-3 minutes to toast the bread andcrisp the skin. Tip into a food processor, thengrind into fine crumbs. Serve the green pastawith the crispy topping sprinkled over.

Typical values per serving when made using specific products in recipe

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