Chicken, Leek & Ricotta Pasta Bake

6
Servings
30m
Prep Time
65m
Cook Time
1h 35m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (345.2 g)
  • Calories 821.1
  • Total Fat - 47.8 g
  • Saturated Fat - 22.1 g
  • Cholesterol - 230.9 mg
  • Sodium - 648 mg
  • Total Carbohydrate - 48.6 g
  • Dietary Fiber - 6.1 g
  • Sugars - 1.7 g
  • Protein - 50 g
  • Calcium - 759.6 mg
  • Iron - 2.4 mg
  • Vitamin C - 4.3 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 180°C.

Step 2

Heat oil in a large ovenproof pan over medium-low heat and add speck, leeks, half the thyme and 1/2 teaspoon salt flakes and cook, stirring, for 20 minutes until leek is very soft and then increase heat to medium, add chicken and cook for 10 minutes until just cooked through, now add cream and bring to a simmer and cook for 5 minutes or until cream has slightly reduced.

Step 3

Remove from heat and cool slightly, then stir in ricotta, remaining thyme and cooked pasta, then coat pasta in the sauce and season well with salt and pepper.

Step 4

Scatter with Gruyere then bake for 30 minutes or until golden, then scatter with black pepper to serve.

Tips & Variations


No special items needed.

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