0:10

To Prep

3:00

To Cook

18

INGREDIENTS

EASY

DIFFICULTY

6

SERVINGS

AVG RATING

( Members)

Creamy chicken macaroni

Ingredients
    • Method
    1. Step 1

      Place flour on a plate. Add chicken. Toss to coat. Shake off excess flour. Season. Heat half the oil in a frying pan over medium-high heat. Cook chicken, in 2 batches, turning for 5 minutes or until brown. Transfer to the slow cooker.

    2. Step 2

      Heat remaining oil in the pan over medium heat. Stir in leek for 2 minutes or until soft. Add wine. Cook for 1-2 minutes, stirring to dislodge bits that have cooked onto the base. Add leek mixture, stock, thyme and lemon rind to slow cooker. Cook, covered, on high for 2 1/4 hours or until chicken is cooked. Transfer chicken to a plate. Stir in cream, pasta and peas. Cook, covered, for 30 minutes or until pasta is al dente.

    3. Step 3

      Meanwhile, to make the herb crumb, melt the butter in a frying pan over medium heat. Add the breadcrumbs. Stir for 5 minutes or until crisp. Season. Transfer to a bowl. Cool completely. Stir in lemon rind, thyme and parsley.

    4. Step 4

      Coarsely chop the chicken and return to the slow cooker. Stir in the cheese and spinach. Stand, covered, for a further 5 minutes or until spinach just wilts and chicken is warmed through. Discard the thyme sprigs and lemon rind. Divide among bowls. Top with the herb crumb.

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