Ingredients
Serves: 4
- Extra virgin olive oil
- 400g penne
- 2 chicken fillets, poached and roughly diced or shredded
- 120g frozen peas
- 120g tinned or frozen sweetcorn
- 5 tbsp breadcrumbs, for the topping
- 4 tbsp grated Parmesan, for the topping
- 1 tbsp chopped fresh flat-leaf parsley
For the sauce:
- 100g butter
- 100g plain flour
- 1 ½ litres milk (you may need more depending on preferred thickness of sauce)
- 100g grated mature white Irish Cheddar
- Salt and freshly ground black pepper
Method
- Preheat the oven to 180°C/fan 160°C/gas 4. Grease a medium gratin or lasagne dish with a little olive oil.
- Cook the penne according to the instructions on the packet. Once cooked, retain 100ml of the pasta cooking water and drain the pasta.
- To make the sauce, combine the butter, flour and milk in a medium saucepan over a medium heat and just bring to the boil while whisking all the time to form a loose sauce.
- Stir in the cheese and add some of the pasta cooking liquid if the sauce is too thick. Season with salt and freshly ground black pepper.
- Place the cooked pasta, cooked chicken, peas and sweetcorn in a large bowl. Pour over the sauce and mix well.
- Spoon the pasta into the gratin dish and sprinkle over the breadcrumbs, Parmesan and parsley. · Bake for 20 minutes, until the top is golden
