CHICKEN, BACON AND LEEK PASTA BAKE

This simple dish is heartening and delicious.

Preparation 20 minutes Cooking about 25 minutes Serves 4

1 TBSP OLIVE OIL

100G SMOKED BACON LARDONS

450G SKINLESS BONELESS CHICKEN THIGH FILLETS, CHOPPED 3 MEDIUM LEEKS, CHOPPED

300G FUSILLI

350G TUB FRESH CHEESE SAUCE

2 TSP DIJON MUSTARD

2 TBSP FINELY CHOPPED FLAT-LEAF PARSLEY

25G PARMESAN, GRATED

1 Heat the oil in a large frying pan over a medium-high heat. Add the bacon and chicken and fry, stirring occasionally, for 7-8 minutes, until golden. Stir in the leeks and continue cooking for 4-5 minutes, until the leeks have softened and the chicken is cooked through.

2 Meanwhile, cook the pasta in a large pan of boiling salted water, according to the pack instructions, until just al dente. Drain well.

3 Preheat the grill. Return the pasta to the pan and stir in the cheese sauce, mustard and parsley, and the chicken and leek mixture. Check the seasoning, then turn into a 2-litre ovenproof serving dish and sprinkle over the Parmesan.

4 Grill for 4-5 minutes, until golden. Serve with a green salad.