Baked pasta with chicken, leeks and peas
Last Updated on
ingredients
300 g pasta 200 g chicken breast 250 g frozen peas 1 pk leek 1 dl wine 1 dl broth 2 pk garlic 250 ml milk 250 g ricotta 80 g Parmesan olive oil butter salt black pepper
progress
We like baked pasta because it’s quick to prepare and we can always make it another way. This time we made a mixture of Vegetable Recipes and meat.
1.
Cook the pasta in boiling water until semi-soft.
2.
Cut the chicken breast into cubes. Heat the olive oil in a pan, brown the meat and season with salt and pepper.
3.
Cut the leek and garlic into thin pieces.
4.
Transfer the roasted meat from the pan to a plate. Put a thicker slice of butter in it and melt it. Add the leeks and garlic to it and sauté slowly.
5.
Now baste the leeks first with the wine and then with the stock. Progressively simmer them to combine the flavours. Add salt and pepper.
6.
Add the peas to the pan and stir everything together. Simmer the vegetable mixture for a while.
7.
Add the meat, pea mixture, 200 grams of ricotta and milk to the pot with the strained pasta. Stir everything together and taste. If necessary, add more salt and pepper.
8.
Place the pasta in a baking dish. Add the remaining ricotta a small spoonful at a time and sprinkle the top with grated Parmesan cheese.
9.
Place the pasta in a preheated oven at 180 degrees and bake for 25 minutes.
10.
Serve them as warm as possible as this is when they taste best.
