Ingredients

  • 500 grams chicken breast
  • 300 grams cavatappi (or macaroni)
  • 1/2 teaspoon sunflower oil
  • 5 bacon rashers (chopped)
  • 5 tablespoons butter
  • 3 tablespoons plain flour
  • 500 milliliters milk
  • 1 teaspoon dijon mustard
  • 150 grams cheddar (grated)
  • 100 grams cherry tomatoes (halved)
  • 80 grams rocket

Directions

  1. Preheat the oven to 325°F. Poach the chicken in boiling, salted water for 10-12 mins until cooked through. Meanwhile, cook the pasta in a separate pot of boiling, salted water, then drain.
  2. Heat the oil in a frying pan, add the bacon and fry for 4-5 mins until crisp. Remove from the pan and set aside. Add 3 tbsp butter and the onion to the frying pan and sauté for 3-4 mins. Stir in the flour then gradually whisk in the milk. Add the mustard and season then simmer, stirring, until the sauce thickens.
  3. Stir three-quarters of the Cheddar into the sauce. Dice the chicken then mix the chicken, pasta, bacon, tomatoes, argula and cheese sauce together. Grease a baking dish with butter then transfer the mixture to the dish. Dollop up to 2 tbsp butter over the top of the dish then bake for 15-20 mins until the top is golden and bubbling. Serve.
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NutritionView more

870Calories
Sodium28%DV670mg
Fat63%DV41g
Protein108%DV55g
Carbs24%DV71g
Fiber12%DV3g

PER SERVING *

Calories870Calories from Fat370
% DAILY VALUE*
Total Fat41g63%
Saturated Fat21g105%
Trans Fat
Cholesterol175mg58%
Sodium670mg28%
Potassium1120mg32%
Protein55g108%
Calories from Fat370
% DAILY VALUE*
Total Carbohydrate71g24%
Dietary Fiber3g12%
Sugars12g24%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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