I made this for Alberto and I on Friday evening – it had been a cold, wet day and so something warming, cheesy and creamy was just the right thing.
I cobbled this together out of various ‘pasta bake’ ideas and just sort of made it up as I went along. As it’s been three days since I made it let’s see how accurately I can remember what went into it! 😀
Serves 3 (well, it gave us two generous portions for dinner and enough left over for Alberto to take to work for lunch the following day)
5 chicken thigh fillets, sliced
1 large red onion, chopped
1 large leek, sliced
2 garlic cloves, sliced
1 red pepper, de-seeded and sliced
3 slices of proscuttio, roughly torn
½-1 teaspoon of dried chilli flakes
300g of fusili pasta
1 ball of mozzarella, drained and thickly sliced
2 tablespoons of olive oil
A knob of butter
2 tablespoons of Parmiggiano Reggiano
300ml of double cream
1 egg yolk
1 small glass of white wine
A handful of basil leaves, torn
2 handfuls of baby leaf spinach
Grated strong cheddar, to taste
Some knobs of Saint Agur, to taste
Pre-heat the oven to 200
Heat the oil in a large frying pan and gently fry the onion and garlic until softened.
Add the chicken pieces and cook for five minutes or so until golden and cooked though.Stir in the proscuttio and fry until lightly crispy.
Add the leek and slices of pepper and fry for a further 4 minutes or so.
Sprinkle with dried chilli flakes and cook for a further minute, then add the wine, increase the heat and cook for another couple of minutes until the liquid reduced slightly.
Whilst this is cooking mix the egg yolk with the cream.
Pour the cream into the frying pan, stir well to combine with the meat and vegetables and increase the heat and cook until the cream thickens. Add the basil leaves and stir in.
Whilst the cream is thickening, cook the pasta in boiling water until nicely al dente. Drain.
Stir the drained pasta into the creamy sauce, stir well to combine.
Toss in the spinach leaves and stir in until lightly wilted.
Transfer the pasta and cream sauce to a large oven-proof dish.
Place the mozzarella slices on top, dot the knobs of Saint Agur over the dish, sprinkle the Parmiggiano over the top, then the grated cheddar – I like a lot of cheese so I used a fair bit!
Bake in the oven for 20 minutes or so until bubbling and golden.
Serve immediately with garlic bread!