To feed family of 4
3 chicken breasts – diced
6 rashers of bacon – diced
Tin of sweetcorn
Leek – sliced
500 ml of Chicken stock
Cream (or milk for low fat version)
300g of Pasta (uncooked weight)
Tablespoon of plain flour
Freshly ground black pepper to taste
Pinch of salt (optional)
Little oil or butter
Mixed salad to serve
Heat oil or butter in a large pan. Add sliced leek and saute until softened.
Remove from pan and add diced chicken to cook
In another pan, add boiling water, add pinch of salt (optional) and bring to boil again. When the water is boiling add pasta, cook pasta to your own personal taste
When chicken in cooked added diced bacon and cooked leeks
Add flour and stir, cook for a few minutes.
Slowly add stock & cream/milk whilst stiring constantly (to avoid lumps – lumpy sauce is not nice)
Bring to the boil and simmer for 5 minutes.
When the sauce is cooked, add drained tin of sweetcorn. Sweetcorn only needs heating through.
Drain cooked pasta and add to the chicken pan, stir.
Serve, add ground black pepper to individuals taste.
Serve with mixed salad