Chicken Leek Pea Pasta Bake by Jamie Oliver

Ingredients

• 300 g pasta
• 2 chicken breasts, diced
• 2 leeks, trimmed and sliced
• 150 g frozen peas
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 2 tbsp plain flour
• 500 ml milk
• 150 g plain yoghurt
• 100 g ricotta
• 100 g cheddar cheese, grated
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cook the pasta in salted boiling water for 2 minutes less than package directions, then drain until just tender.
2. Heat the olive oil in a large pan over medium heat, then cook the chicken for 5-6 minutes until lightly golden and cooked through.
3. Add the leeks and garlic, then cook for 4-5 minutes until softened and glossy.
4. Stir in the flour and cook for 1 minute, then gradually whisk in the milk until smooth and slightly thickened, about 2-3 minutes.
5. Mix in the yoghurt, ricotta, Dijon mustard, peas, salt, and pepper, then simmer gently for 2 minutes until creamy.
6. Fold in the pasta, transfer to a baking dish, and top with the cheddar.
7. Bake at 200°C/400°F for 20-25 minutes until bubbling and golden on top.