A quick, satisfying dish packed with flavour.
Ingredients:-
2 Chicken Thighs
4 Rashers of Bacon
4 Tbsp Green or Red Pesto
250g Pasta (We used Gluten free Fusilli)
25g Margarine
25g Plain flour (We use Gluten free flour)
400–500ml Milk
80g Cheese, grated (We used Cheddar)
1 tsp dried Rosemary or mixed Herbs
Salt and Pepper
Method-
(1) Boil the Pasta in salted water until it is partly cooked but still has plenty of bite.
(2) Drain the Pasta and set aside.
(3) Roast the Chicken Thighs and Bacon until the Bacon is crispy and the Chicken meat is easy to separate from the bone. Set aside to cool.
(4) Set a little crated Cheese aside.
(5) Making the Cheese sauce - Melt the butter in a saucepan.
(6) Stir in the flour and cook for 1–2 minutes.
(7) Take the pan off the heat and gradually stir in the milk to get a smooth sauce. Return to the heat and, stirring all the time, bring to the boil.
(8) Simmer gently for 8–10 minutes and season with salt and pepper.
(9) Stir in cheese and allow to melt.
(10) Strip the Chicken from the bone and cut into pieces and cut the Bacon up.
(11) Set a small amount of the cooked Pasta aside.
(12) Mix the remaining Pasta with the Pesto, Chicken and Bacon.
(13) Transfer to a casserole dish.
(14) Pour the Cheese Sauce over the pasta.
(15) Mix the remaining Pasta, grated Cheese and Rosemary and sprinkle over the Cheese Sauce.
(16) Roast in the oven for 25 to 30 minutes until the Cheese sauce has browned and the topping is slightly crunchy.
We served ours with home made Coleslaw.
