This is one of those recipes that kind of just happened. I had kids nagging me for pasta and had some smoked chicken close to it’s expiry date and so decided to just throw everything together. The end result was a flavourful, satisfying pasta which is perfect for a quick, weeknight meal. I think some sweet peas or chopped zucchini would also be great in this quick and easy pasta.
- 500 g penne cooked
- 1 tablespoon olive oil
- 2 leeks washed and finely chopped
- 250 g mushrooms sliced
- 2 garlic cloves crushed
- 1 teaspoon fresh thyme
- 1 teaspoon smoked paprika
- 2 smoked chicken breasts cubed
- 3 tablespoons flour
- 400 ml milk
- 100 ml cream
- juice and zest of 1/2 lemon
- salt & pepper to taste
- 100 g mozzarella grated
Pre-heat the oven to 180°c and grease a medium oven-proof casserole dish.
To make the sauce, heat the olive oil in a large pan and Sauté the leeks until soft and tender.
Add the mushrooms and fry until golden brown then add the garlic, thyme, paprika and smoked chicken.
Allow to fry for 5 minutes then add the flour and stir to coat the chicken and mushrooms with flour.
Pour in the milk and cream and allow to simmer for 10 minutes until the sauce has thickened.
Add the lemon juice and zest and season to taste.
Combine the sauce with the pasta and transfer to the casserole dish.
Top with the mozzarella and place in the oven.
Allow the pasta to bake for 15-20 minutes until the mozzarella is melted and golden brown.
Remove from the oven and serve.