Creamy chicken & pasta bake with caramelised onion & golden crumb

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings people

Appliance/Function:

Heat 1 tbsp olive oil in a medium frypan over medium-high heat. Season 500 g chicken thighs with salt and pepper. Cook the chicken for 5-6 minutes on each side or until golden and cooked through. Transfer the chicken to a large bowl and reserve the pan.

While the chicken is cooking, thinly slice 1 brown onion. Heat 1 tbsp olive oil in the reserved pan over medium heat. Cook the onion, covered, stirring occasionally, for 5 minutes. Add 2 tbsp maple syrup and 1 tbsp balsamic vinegar and cook, uncovered, stirring regularly, for a further 5 minutes, or until caramelised.

Preheat the oven to 210 °C fan bake. Cook 200 g pasta in the pot of boiling water according to packet directions. When there is 2 minutes cooking time remaining add 1 cup frozen peas and cook until the pasta is al dente. Reserve 180mls or ¾ cup of cooking water, then drain the pasta and peas.

Halve 1 leek lengthwise and rinse under running water to remove any hidden dirt. Thinly slice the leek, discarding any dark green stem. Shred the chicken in the bowl with two forks. Add 1 cup cream cheese, 2 tsp Moroccan seasoning, leek, caramelised onion and the reserved cooking water and stir until combined. Stir in the pasta and peas. Season to taste with salt and pepper. Transfer the chicken pasta mixture to a baking dish and sprinkle with ¼ cup panko breadcrumbs. Bake for 10-12 minutes, until crisp and golden.

Divide the creamy chicken & pasta bake with caramelised onion & greens between plates.