Chicken Kiev Pasta Bake
"From our Sunday newspaper The Sunday Times. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.