Drizzle the chicken with olive oil and season with the salt, pepper and thyme. Roast for about 40-45 minutes or until the meat is golden brown on the outside, but still juicy on the inside. (Once the chicken is done, cut in big chunks and keep one side).
Meanwhile, heat another pan and add some olive oil and sauté the leeks and spring onions until soft, but not mushy. Keep warm.
Get a big pot of water on the stove and cook the pasta by following the instructions on the packet. Make your bechamel sauce.
Combine the drained pasta, the bechamel sauce, the
chicken, the pasta and the sautéed leeks and onions.
Mix well, taste and
season accordingly and pour into a big oven-proof dish.
Crush the chips
and scatter over the pasta. Bake for about 40 minutes and serve with a
crispy green salad.Bechamel sauce:
Heat the butter in a pot over medium-low heat until melted. Add the all flour and stir until the mixture is smooth.
Reduce the heat and cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
In the meantime, heat the milk in a separate pot until it is just about to boil. Add the milk to the butter mixture, about 1 cup at a time, whisking continuously until you have a very smooth mixture and add the chicken fond.
Slowly bring to a boil and cook for 10 minutes, stirring constantly. Remove from the heat and season with salt and nutmeg, and set aside until ready to use.
permission of My Easy Cooking.
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