Ingredients
- 2 carrots, sliced
- 400 g leeks, white part only, sliced
- 2 cups (500 ml) vegetable or chicken stock
- 300 ml white wine or additional stock
- 300 g cavatelli (fluted pasta shells) or other shapes such as fusilli (spirals)
- 2 tablespoons extra virgin olive oil
- 400 g chicken breast fillet, skinned, then cut into thin strips
- 300 ml low–fat milk
- ⅓ cup (50 g) plain flour
- salt and pepper
- ⅔ cup (55 g) fine fresh wholemeal breadcrumbs
- 2 tablespoons grated cheddar
- 2 tablespoons chopped fresh parsley
Preparation
- Place the carrots and leeks in a saucepan.
- Add the stock and the wine, if using, and bring to the boil.
- Reduce the heat, cover the pan and simmer for about 15 minutes or until the carrots are tender but not soft.
- Drain the vegetables, reserving the stock.
- Place the vegetables in a large ovenproof dish.
- Return the stock to the pan and boil it until it is reduced by half, to about 300 ml.
- Set aside to cool.
- Cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
- Drain well and add to the vegetables; mix together.
- Preheat the oven to 190°C.
- Heat the oil in a saucepan.
- Add the chicken and cook, stirring, for 5–10 minutes or until lightly browned.
- Use a slotted spoon to remove the chicken from the pan and mix it with the pasta and vegetables.
- Remove the pan from the heat and pour in the milk and cooled stock.
- Whisking constantly, sprinkle the flour into the liquid.
- Return the pan to the heat and bring the sauce to the boil, still whisking.
- Reduce the heat and simmer gently for 3 minutes, whisking frequently, until the sauce is thick and smooth.
- Add seasoning to taste.
- Pour the sauce over the pasta mixture, coating it evenly.
- Mix together the breadcrumbs, cheese and parsley, and sprinkle this evenly over the top.
- Bake for about 15 minutes or until crisp and golden.