Creamy Mustard, Chicken and Leek Pasta Bake

 

Bear in mind this recipe fed 11 people so feel free to halve it as per your requirments.

Shredded meat off a supermarket BBQ chicken (reserve the chicken juices from the bag it came in)

3 leeks, sliced

900ml cream (I used lite cream, this is totally a diet recipe)

2 tbs Dijon mustard

3 tbs wholegrain mustard

2 cloves garlic, chopped

1kg short pasta (I used tortiglioni)

mozarella cheese, grated (as much as you like to top the bake)

salt and pepper to taste

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1. Preheat oven to 200°C (390°F). Heat a frying pan over medium with a little olive oil.

2. Sauté leeks and garlic until leeks are soften and a little golden. Add the chicken, chicken juicings, cream and mustard and stir everything together. Bring to an almost-boil and then reduce and simmer until thickened, about 20 minutes. 

3. Meanwhile, cook pasta as per package instructions (plenty of salt in the water) and drain a minute or two before it's fully cooked.

4. Season the sauce with salt and pepper to taste. Combine the sauce with the pasta and pour into a baking dish. Top with cheese and bake for 20 minutes or until the cheese is golden.

5. NOM NOM NOM!!! 

*http://en.wikipedia.org/wiki/Mate_(beverage)