Chicken, Leek and Cheese Penne

Preheat the oven to 200C. Place the chicken legs and leeks into a roasting tin, drizzle with 2 tbsp of oil and some seasoning, add 4 tbsp of water to the pan and roast for 45 mins or until the chicken is cooked through. Once cooled a little, remove the skin and bones, and shred the meat into the leeks and pan juices.
Boil the peas for 3 mins, then remove with a slotted spoon. Add the pasta to the pan with a pinch of salt, cook until al dente, then drain. Stir in the cream cheese until melted, then add the peas and mustard. Season with black pepper, then tip the creamy pasta into the roasting tin and toss to combine. Serve immediately.

1 hr

4 serving

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