Blue cheese and chicken pasta bake recipe
We've slashed the calories in this blue cheese and chicken pasta bake by adding extra veg and using half-fat crème fraîche.
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Cooking tools:
- Baking dish
- Oven
- Pot
- Colander
- Saucepan
- Whisk
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
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)
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