Farmersgirl Kitchen

Chicken and Leek Pasta Bake

Uncategorized | April 9, 2012 | By

After all the Easter feasting, there are always the leftovers.  I love leftovers the offer up the chance to experiment and create something from the bits and pieces that lurk in the fridge.
We had chicken on Saturday and Lamb on Sunday and as our visitors  had to call off at the last minute, we have rather a lot of leftovers!  The lamb has been made into a Shepherd’s Pie and a Lamb Curry but the chicken  needed to be used today, so I rifled through the fridge and found some leeks, spring onions, Dijon mustard and half fat creme fraiche.
Chicken and Leek Pasta (serves 4)
Meat stripped from 1 cooked chicken breast 
Meat stripped from 1 cooked chicken leg
2 leeks, cleaned and finely chopped
3 spring onions, finely chopped
300ml of half fat creme fraiche
a couple of handfuls of frozen peas
juice of half a lemon 
1 tbsp Dijon mustard
1 tsp olive oil
6  nests of tagliatelle
salt and freshly ground pepper
grated Parmesan or Gran Padano cheese to taste
In a large frying pan or saute pan, heat the olive oil and gently cook the leeks and spring onions until soft.  Add the cooked chicken and heat through, add the frozen peas and set aside.  
Cook the tagliatelli in a pan of boiling water until just cooked. Drain, leaving a little of the cooking water in the pan and set aside.
Add the creme fraiche, mustard and seasoning to the leek and chicken mixture and season to taste.  
Mix the chicken mixture through the pasta and pile into an ovenproof dish, sprinkle over the grated cheese and put in an oven at 200C for about 10 minutes until brown and bubbling.
  1. Fiona Maclean
    April 9, 2012

    tee hee, stone pasta?

    seriously it looks delicious! and isn't it amazing what you can do with leftovers:)

  2. Hannah
    April 9, 2012

    Sorry to hear your visitors called off. The pasta looks great – I haven't used creme fraiche like that before.
    I made roast lamb for Easter and the leftovers have gone into 9 meals (some for the freezer) and a pot of stock – I'm quite proud of myself!

  3. Baking Addict
    April 9, 2012

    I love pasta and this looks delicious! Great job using up all the leftovers. When can I come round for dinner? 🙂 ps not a stalker – dont worry! 😉

  4. Tartlets and Teacakes
    April 9, 2012

    That looks delish! Would never have thought of using tagliatelle. Can't beat a good pasta bake..only just finished eating my own duck version. Really must get my poor broken computer back up and running so I can get the blog back on track, have 5 months worth of cooking to post 🙂

  5. Olivia Ashe
    April 9, 2012

    Looks yummy. I love chicken and am always looking for ways to add more veges to meals, so will try this 🙂

  6. Esther
    April 9, 2012

    Brilliant idea for leftovers! and it looks amazing! yum yum……

  7. Dom at Belleau Kitchen
    April 10, 2012

    pasta bakes are such a wonderfully homely and brilliant thing to do with left-overs and I hardly ever make them… now I need a big roast this weekend to give this one a go… looks so inviting!

  8. Solstitches
    April 14, 2012

    I made this tonight and it was very good.
    I put a tiny splash of white wine in it instead of lemon juice.
    Definitely something I will make again.

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