I doubled this recipe, and ended up making a freezer meal with the unused half!

8oz Pasta Shapes (I used ‘Cavatappi’ noodles)
8oz Small Broccoli Florets
2 Zucchini, sliced
1 Leek, washed and sliced
¼ cup Butter (I used coconut oil!)
½ cup Flour
2½ cup Chicken Stock (or broth)
1¼ cup Milk
1 cup Cheddar, grated
1¾ cup Chicken, diced and cooked
2 tbsp. Chives
1 tbsp. Parsley
Salt
Pepper
Parmesan

Preheat the oven to 400˚F.

Cook the pasta, drain and keep warm.

You may steam the broccoli, zucchini and leeks, although I did not and they cooked fine.

In a saucepan, gently heat the butter (or oil), flour, stock and milk.
Whisk continuously until the sauce thickens.

Remove the saucepan from heat.
Stir in cheddar, chicken, herbs and seasoning.
Add the pasta and vegetables and mix well.

Spoon the pasta into an ovenproof pan and sprinkle parmesan on top.

Bake uncovered for 25-30 minutes.

If you double the recipe (like I did), freeze half the pasta in a freezer bag.
Remember to label and write the instructions on the bag before you fill it!
This pasta bake is good up to 3 months after it’s prepared!

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