Creamy Dijon Chicken

• 4 chicken breasts, cubed
• 1 large leek, chopped
• 2 potatoes, cubed
• 1 12 pints chicken stock
• 6 slices smoked bacon, cubed
• 1 teaspoon dried thyme
• fusilli
• Dijon mustard, to taste
• 4 -5 tablespoons natural yoghurt
• salt and pepper

1. In a large flame-proof casserole, fry the leek and bacon in a little oil for 2-3 mins.
2. Add the chicken and potato and fry for a further 4-5 mins.
3. Pour in the chicken stock and mix well.
4. Add the thyme, salt and pepper and stir again.
5. Simmer on a high heat until liquid reduced and potato cooked.
6. Meanwhile, boil the pasta.
7. Once pasta cooked, drain and put to one side.
8. Stir the yoghurt and Dijon mustard into the chicken mix until creamy and mustardy enough for your liking.
9. Stir in the drained pasta and serve.

chicken breasts, potatoes, chicken, bacon, thyme, fusilli, mustard, natural yoghurt, salt

Taken from www.food.com/recipe/creamy-dijon-chicken-139736 (may not work)