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December 13, 2017

Lip smacking Roast Chicken Pasta Bake

Posted on August 26, 2011 by in pasta

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The aroma of roast chicken drifting through my house fills me with nostalgia and a fuzzy feeling every time. There is something so hearty and homey about serving a roast chicken with all the lovely trimmings like potatoes, steamed young green beans and maybe, just maybe there will be leftovers to make a Lip smacking Roast Chicken Pasta Bake.
Sadly though, with having to feed 12 people every night for the last week, left over roast chicken is as scares as the proverbial chicken teeth, but heck, here in My Easy Cooking HQ we are renowned for making easy and affordable plans when it comes to food. At the moment, chicken breasts, with skin and bones are really, really good value for money and whenever I am doing my shopping, I make sure I pop a few packets in my trolley. On nights when I do make a roast chicken, I reckon it saves time and energy if I roast a few extra chicken breasts and keep them for chicken mayo sandwiches or this delicious pasta bake. Pasta of course is the other life and money saver when you have to feed  crowd.
We are extremely blessed at the moment and our factory has to run 24/7 shifts(for which we are so grateful) so every night at about 6 o’clock I leave my house with steaming bowls of either Citrussy Chicken Curry, Penne with Summer Vegetables, Spicy Rice with Snap Peas, Feta and Mint or Spaghetti Bolognaise. Yes, we eat well, after all my mom told me that a well-oiled machine works well and I reckon it counts for a well-fed body too.
This recipe seems tedious and long winded, but it is quite simple actually, but I promise the reward is delicious and you will get the flavor of that yummee roast chicken at a fraction of the cost. Let’s get cooking!

Lip Smacking Roast Chicken Pasta Bake
serves 12 generously

Ingredients


6 chicken breasts – with skin and bone in
olive oil
sea salt and pepper
a handful of fresh thyme or 1 tsp dried thyme

1 kg pasta – I used macaroni
1 tbsp Nomu Chicken Fond
6 cups bechamel sauce – recipe below.
1 bunch of leeks – white and green parts – chopped
1 bunch spring onions – chopped
about 2 cups frozen peas – optional
olive oil
1 x 150gr Creamy Cheddar Cheese Chips

Drizzle chicken with olive oil and season with the salt, pepper and thyme. Roast for about 40-45 minutes or until the meat is golden brown on the outside, but still juicy on the inside. You can do this in advance when you roast some other chicken or when your oven is on for something else. I roasted my chicken in the Phillips Air Fryer for 14 minutes!  Once the chicken is done, cut in big chunks and keep one side. While the chicken is roasting, heat another pan, add some olive oil and saute the leeks and spring onions until soft, but not mushy. Keep warm. Get a big pot of water on the stove and cook the pasta by following the instructions on the packet.
Now make your bechamel sauce.

Bechamel Sauce

Ingredients

10 tablespoons butter or 150gr
8 tbsp flour
8 cups milk
2-3 tsp salt
1 tsp freshly grated nutmeg
Method
Heat the butter in a pot over medium-low heat until melted. Add the all flour and stir until the mixture is smooth. Reduce the heat and cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes. In the meantime, heat the milk in a separate pot until it is just about to boil. Add the milk to the butter mixture, about 1 cup at a time, whisking continuously until you have a very smooth mixture and add the chicken fond. Slowly bring to a boil and cook 10 minutes, stirring constantly, Remove from heat and season with salt and nutmeg, and set aside until ready to use. 
The last step is to combine the drained pasta, the bechamel sauce, the chicken, the pasta and the sauteed leeks and onions. Mix well, taste and season accordingly and pour into a big oven-proof dish. Crush the chips and scatter over the pasta. Bake for about 40 minutes and serve with a crispy green salad.
More Easy Pasta Recipes



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5 Responses to “Lip smacking Roast Chicken Pasta Bake”

  1. Junglefrog 26 August 2011 at 8:47 am #

    Brilliant dish. I love a good pasta bake!

  2. pinkpolkadotfood 26 August 2011 at 5:04 pm #

    I am so glad for you, Nins!! The food and pics are great! Enjoy the weekend!

  3. That Girl 26 August 2011 at 6:56 pm #

    This is a great way to use up roast chicken leftovers, or in this case a great use for chicken breasts.

  4. Jan 27 August 2011 at 8:17 am #

    Looks delicious!

  5. Ina Graham 14 June 2014 at 8:54 pm #

    This is an awesome recipe. It is easy to prepare.


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