Blue cheese and chicken pasta bake recipe | delicious. magazine

Ingredients

• 250ml semi-skimmed milk
• 500ml good-quality chicken stock
• 300g free-range skinless chicken breasts, sliced
• 3 tbsp light olive oil, plus an extra splash for frying
• 400g chopped green vegetables (such as leeks, brussels sprouts and kale)
• 3 tbsp plain flour
• 350g dried pasta (we used pasta shells)
• 100g strong blue cheese, such as roquefort, crumbled
• 3 tbsp half-fat crème fraîche
• 1 tsp dijon mustard (optional)