Tuesday, 11 March 2014

Chicken and bacon cheesy pasta bake

A pasta dish is what I'll do if I'm wanting to use up stuff in the fridge, usually if my Ocado order is due the next day it's a good way of getting rid of the bits and pieces you may have....perhaps a rogue mushroom or two. 

We had a roast chicken at the weekend so had a little meat left on the carcass (but not enough for a whole meal for all 4 of us) and smoked bacon, I've always got a few rashers in the freezer. This was the base for my pasta bake tonight. 

1 tbsp olive oil
2-3 rashers of smoked bacon
1/2 onion, chopped
1 clove garlic, crushed
3-4 chestnut mushrooms, sliced
A little cooked chicken torn from the carcass, left in biggish chunks
About half a pack of dried pasta, penne or fusilli work well in this
A few dollops/spoonfuls of whatever pesto I have opened in fridge. (I used Sacla sundried tomato)

For the white sauce - 
Equal quantities of butter and plain flour. I don't weigh this, I do this by eye. (A few knobs of butter and a little flour).
Milk - around 1/4 pint roughly. 
A handful of cheese, I like to use a mixture of Parmesan and strong cheddar (or whatever I have in the fridge). 
Lots of black pepper and a little salt. 

Sliced cherry tomatoes
Breadcrumbs from 1 slice of white bread (I do this in Magimix)
A little more grated cheese for top of bake.

Heat oil in an hot pan, brown some sliced bacon rashers, cooked chicken, onion and garlic and mushrooms for about 10-15 mins and set aside. 

Cook pasta till al dente then tip into ovenware dish. Put bacon and chicken mixture on top of pasta. Dollop in a few spoonfuls of pesto (completely optional but think it makes for good depth of flavour to overall dish).

Make the roux for the white sauce, melt butter and add flour till completely mixed to a smooth paste over heat. Gradually add milk, a little at a time, stirring lots with a whisk to get rid of any lumps. When thick enough (to coat pasta well) season with s&p, remove from the heat and stir in the grated cheese until melted into sauce. Pour this over pasta to cover surface.

Next add slices of tomatoes (again optional but sweet tomatoes cut through the rich cheesy sauce). Then a mixture of more cheese and breadcrumbs to make a crunchy topping. Bake in a 180-200 degree fan oven for around 35 minute. The result will be golden and bubbling. 


No comments:

Post a Comment