This easy mid-week meal is perfect for children and adults alike. Make sure you use a good strong cheddar as this makes all the difference.
Chicken and Leek Pasta Bake
1 tbsp oil 4 small chicken breasts, diced 175g / 7oz pasta spirals 2 leeks, sliced 25g / 1oz butter 2 tbsp plain flour 300 ml semi-skimmed milk 125g / 5oz extra mature cheddar cheese, grated 1 tbsp natural breadcrumbs salt & pepper
Pre-heat the grill. Heat the oil in a large non-stick pan and fry the chicken for five minutes. Add the leeks and cook over a low heat for 10 minutes covered. Meanwhile cook the pasta according to instructions. Melt the butter in a small pan and stir in the flour (a small whisk is often useful). Gradually add the milk off the heat and then bring to the boil stirring until thickened. Add half the cheese and seasoning and stir until melted. Put the chicken and pasta in an oven proof serving dish and pour over the sauce. Sprinkle over the rest of the cheese and breadcrumbs and grill for 2-3 minutes until golden. Serve with a mixed salad.