Chicken, Leek and Pea with Mountain Pepper Leaf Pasta Bake

Chicken, Leek and Pea with Mountain Pepper Leaf Pasta Bake

Cooking time: 45 minutes, serves 6

  • 350g Vetta High Fibre Large Spirals
  • 1 tablespoon butter, plus extra for greasing
  • Olive oil - optional
  • 2 leeks, roughly chopped
  • 2 cloves of garlic, peeled and minced
  • 200ml chicken stock
  • 150g frozen peas
  • 250g cooked chicken, diced
  • 225ml milk
  • 250g ricotta
  • 2 teaspoons Mountain Pepper Leaf* spice
  • Parmesan, grated

*Australian Native Herb & Spice from Australia Super Food Co.

  1. Cook pasta for slightly less time. Drain, and put aside.
  2. Preheat the oven to 180°C. Grease a 30 x 25cm baking dish.
  3. Place butter in frying pan and gently fry the leeks for 10 minutes or until soft. Add the garlic and cook for 1 minute. Add the stock, cook for 8–10 minutes, or until almost all the liquid has evaporated. Add the peas, stir and cook for 30 seconds.
  4. Add the leek mixture to the pasta as well as chicken, milk and two-thirds of the ricotta. Mix gently to combine and season with salt and Mountain Pepper Leaf* spice.
  5. Add the pasta mixture into the baking dish. Top with the parmesan, remaining ricotta and drizzle with olive oil (optional). Bake in the oven for 25 minutes or until piping hot and starting to crisp up on top.

*Australian Native Herb & Spice from Australia Super Food Co.