Ingredients:
- 1 tbsp olive oil
- 100 g pack bacon lardons
- 450 g (1lb) boneless and skinless chicken thighs, chopped
- 3 medium leeks, chopped
- 300 g (11oz) macaroni pasta
- 350 g tub ready-made cheese sauce
- 2 teaspoons Dijon mustard
- 2 tablespoons freshly chopped flat-leafed parsley
- 25 g (1oz) freshly grated Parmesan
Method:
- Heat the oil in a large frying pan
- Add the bacon and chicken and cook for 7-8 minutes then add the leeks and continue cooking for 4-5 minutes until the chicken is thoroughly cooked
- Cook the pasta according to the packet instructions. Drain well
- Preheat the grill
- Add the cheese sauce, mustard, bacon, chicken, leek and parsley to the pasta and mix
- Tip into a heatproof 2.1 litre (3¾ pint) dish and sprinkle with the Parmesan
- Grill for 4-5 minutes until golden
Serves 4
