Chicken Kiev pasta bake

Step 1

Grease a 2.3-litre, 7cm-deep, 21cm x 27cm baking dish. Cook 250g dried trivelle pasta in a large saucepan of boiling, salted water, following packet directions, adding 2 zucchini, halved lengthways, sliced diagonally for the last 2 minutes of cooking time. Drain.
Step 2

Meanwhile, heat 1 tbsp extra virgin olive oil in large deep frying pan over medium heat. Add 500g Coles RSPCA Approved Chicken Breast, sliced. Cook, stirring once, for 5 minutes or until golden and just cooked through. Transfer to a plate.
Step 3

Melt 50g butter, chopped in same pan. Add 1 leek, trimmed, sliced. Cook for 5 minutes or until softened. Add 4 garlic cloves, crushed and 1 1/2 tbsp plain flour. Cook, stirring, for 1 to 2 minutes until mixture bubbles. Remove from heat. Gradually stir in 1 1/2 cups milk, then 1/2 cup Bulla Cooking Cream. Return to medium heat. Cook, stirring constantly, for 3 to 4 minutes or until mixture bubbles and thickens. Add chicken, pasta mixture, half the parsley and half the parmesan. Stir until parmesan just melts.
Step 4

Preheat grill on high. Transfer pasta mixture to prepared baking dish. Combine 1/2 cup panko breadcrumbs with remaining parmesan and parsley in a bowl. Sprinkle over pasta mixture. Grill for 2 to 3 minutes or until golden. Sprinkle with extra parsley. Serve.