12 servings
Prep: 15 mins,
Cooking: 1 hr 30 mins
A delicious dish for the whole family, and perfect for those Sunday roast leftovers.
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Ingredients (14)
6 | chicken breast fillets — with skin and on the bone |
sea salt and freshly ground black pepper | |
fresh thyme — or 1 tsp dried thyme | |
1 kg | pasta |
1 | chicken — base |
BÉCHAMEL SAUCE
1 | leeks — bunch, chopped |
1 | spring onions — bunch, chopped |
2 cup | peas — frozen |
150 g | cheddar cheese — chips |
Bechamel sauce
150 g | butter |
8 | flour |
8 cup | milk |
3 tsp | salt |
1 tsp | nutmeg — whole, freshly grated |
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