Chicken And Bacon Pasta Bake

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Ingredients

Cheese Sauce
▢ 3 tbsp butter
▢ 3 tbsp flour (plain/all purpose)
▢ 600 ml (2 ½ cups) milk use skimmed for lighter version
▢ 180 g (2 cups) strong cheddar , grated
▢ 2 tsp mustard powder or 2 tsp Dijon mustard
▢ 1 tsp garlic powder (not garlic salt)
▢ 1 tsp salt
▢ Pinch freshly grated nutmeg , optional

Chicken Pasta Bake
▢ 400 g (14oz) rigatoni pasta or your favourite dried pasta
▢ 150 g (⅔ cup) diced bacon or pancetta cubes
▢ 1 yellow onion finely diced
▢ 400 g (14oz) sweet corn from a tin, drained
▢ 450 g (1 lb) cooked chicken diced
▢ 1 tbsp freshly grated Parmesan
▢ Large handful fresh parsley , chopped, divided
▢ Salt and pepper , to season

Instructions

Make the cheese sauce
1. Heat the butter in a large pan over medium heat until melted.

2. Stir in the flour, stirring continuously, until you make a paste (called a roux). Don't let the roux brown, keep stirring.

3. Pour in a little of the milk, whisking continuously with a small balloon whisk (or stirring with a wooden spoon) until the liquid thickens.

4. Working quickly, keep adding more of the milk to the pan, gradually, whisking it in with each addition until all of the milk has been added and the white sauce is smooth and glossy.

5. Take the pan off the heat. Stir in the mustard, garlic powder, nutmeg if using and salt.

6. Add the grated cheese and stir it into the sauce until it melts. Have a taste and adjust the seasoning if needed.

Chicken Pasta Bake

1. Preheat the oven to 180C (350F). Cook the pasta in plenty of salted water according to pack instructions. Set a timer to cook till al dente then drain.

2: While the pasta is cooking, fry the bacon in a non stick pan for 5 minutes, until it starts to crisp.

3. Add the diced onion and cook for about 7 minutes, stirring, until slightly softened.

4. Stir in the corn and chicken.

5. Add this to your cheese sauce, stir to combine then mix in the pasta so that it is well coated in the sauce. Stir in half the parsley.

6. Transfer to a large ovenproof baking dish and season with a little black pepper. Sprinkle with the Parmesan cheese.

7. Bake for 20-25 minutes or until the cheese is bubbling and golden brown in spots. Cool slightly before serving garnished with more chopped parsley.