| | Chicken kiev pasta bake
Chicken kiev pasta bake
Chicken kiev pasta bake 4.3-5 9
  • Calories: 3975 kj
  • Fat: 39.2g
  • Carbohydrates: 83.6g

How to Make:

  1. Grease a 2.3-litre, 7cm-deep, 21cm x 27cm baking dish. Cook pasta in a large saucepan of boiling, salted water, following packet directions, adding zucchini for the last 2 minutes of cooking time. Drain.
  2. Meanwhile, heat oil in large deep frying pan over medium heat. Add chicken. Cook, stirring once, for 5 minutes or until golden and just cooked through. Transfer to a plate.
  3. Melt butter in same pan. Add leek. Cook for 5 minutes or until softened. Add garlic and flour. Cook, stirring, for 1 to 2 minutes until mixture bubbles. Remove from heat. Gradually stir in milk, then cream. Return to medium heat. Cook, stirring constantly, for 3 to 4 minutes or until mixture bubbles and thickens. Add chicken, pasta mixture, half the parsley and half the parmesan. Stir until parmesan just melts.
  4. Preheat grill on high. Transfer pasta mixture to prepared baking dish. Combine breadcrumbs with remaining parmesan and parsley in a bowl. Sprinkle over pasta mixture. Grill for 2 to 3 minutes or until golden. Sprinkle with extra parsley. Serve.
Time for preparing:
25 min.


  • 250g dried trivelle pasta
  • 2 zucchini, halved lengthways, sliced diagonally
  • 1 tablespoon extra virgin olive oil
  • 500g chicken breast fillets, sliced
  • 50g butter, chopped
  • 1 leek, trimmed, sliced
  • 4 garlic cloves, crushed
  • 1 1/2 tablespoons plain flour
  • 1 1/2 cups milk
  • 1/2 cup light thickened cream for cooking
  • 1/2 cup chopped fresh flat-leaf parsley leaves, plus extra leaves to serve
  • 1 cup finely grated parmesan
  • 1/2 cup panko breadcrumbs