Sinéad Delahunty's Cheesy Chicken and Leek Pasta Bake
Serves 4
Ingredients:
200g uncooked pasta
150g spinach or kale
100g fresh herbs - coriander, mint or parsley
200g cottage cheese, ricotta or plain yoghurt
Juice of 1/2 lemon
4 tbsp water
oil
1 leek, thinly sliced
4 chicken breasts, cut into strips
100g hard cheese, grated
1 egg
Method:
Preheat the oven to 200°C/180°C fan/400°F.
Boil the pasta in a pan of salted water, strain once cooked and leave to the side.
Blend the spinach, herbs, 100g of cottage cheese, lemon juice and water until a smooth vibrant green sauce is formed.
Heat 1 teaspoon of oil in a frying pan over a medium heat. Add the leek and cook for 5 minutes until beginning to soften. Stir in the chicken pieces and brown on all sides.
Place the cooked pasta into the base of a large ovenproof dish. Stir through the spinach sauce, leek and chicken until well coated in the sauce.
Whisk the remaining 100g of cottage cheese, grated cheese and egg together and spread over the top of the chicken and pasta.
Bake in the oven for 20 minutes or until golden crisp on top.
