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Chicken and bacon pasta bake
Fruit and vegetables
1–2 large
leeks
, thickly sliced
Tins, packets and jars
500–600ml/18–20fl oz
chicken stock
50g/1¾oz
plain flour
1 tsp
English mustard
powder
325g/11½oz pasta shapes, like
farfalle
or penne
Cooking ingredients
salt and freshly ground
black pepper
Dairy, eggs and chilled
50g/1¾oz
butter
500ml/18fl oz
milk
150g/5½oz mature
cheddar
, grated
2 tbsp grated
Parmesan
Meat, fish and poultry
500g/1lb 2oz leftover cooked chicken or
chicken breasts
, skin removed
6–8 rashers streaky
bacon
, cut into 2cm/¾in strips
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