Chicken Kiev Pasta Bake

4
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (462.1 g)
  • Calories 797.1
  • Total Fat - 30.2 g
  • Saturated Fat - 14.2 g
  • Cholesterol - 359 mg
  • Sodium - 763.7 mg
  • Total Carbohydrate - 87.8 g
  • Dietary Fiber - 10.1 g
  • Sugars - 8.8 g
  • Protein - 45 g
  • Calcium - 596.2 mg
  • Iron - 11.9 mg
  • Vitamin C - 20.4 mg
  • Thiamin - 0.5 mg

Step 1

Grease a 2.3-litre, 7cm-deep, 21cm x 27cm baking dish.

Step 2

Cook pasta in a large saucepan of boiling, salted water, following packet directions, adding zucchini for the last 2 minutes of cooking time and then drain.

Step 3

Meanwhile, heat oil in large deep frying pan over medium heat and add chicken and cook, stirring once, for 5 minutes or until golden and just cooked through and then transfer to a plate.

Step 4

Melt butter in same pan and add the leek and cook for 5 minutes or until softened and then add garlic and flour and cook, stirring, for 1 to 2 minutes until mixture bubbles.

Step 5

Remove from heat and gradually stir in milk, then cream and return to medium heat and cook, stirring constantly, for 3 to 4 minutes or until mixture bubbles and thickens and then add chicken, pasta mixture, half the parsley and half the parmesan and stir until parmesan just melts.

Step 6

Preheat grill/broiler on high and transfer pasta mixture to prepared baking dish.

Step 7

Combine breadcrumbs with remaining parmesan and parsley in a bowl and sprinkle over pasta mixture and grill/broil for 2 to 3 minutes or until golden and then sprinkle with extra parsley and serve.

Tips & Variations


No special items needed.

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