Chicken, Arugula And Pasta Casserole

• 500 g chicken breast
• 300 g cavatappi (or macaroni)
• 1/2 tsp sunflower oil
• 5 None bacon rashers, chopped
• 3-5 tbsp butter
• 3 tbsp plain flour
• 500 ml milk
• 1 tsp Dijon mustard
• 150 g Cheddar, grated
• 100 g cherry tomatoes, halved
• 80 g rocket

1. Preheat the oven to 325u0b0F. Poach the chicken in boiling, salted water for 10-12 mins until cooked through. Meanwhile, cook the pasta in a separate pot of boiling, salted water, then drain.
2. Heat the oil in a frying pan, add the bacon and fry for 4-5 mins until crisp. Remove from the pan and set aside. Add 3 tbsp butter and the onion to the frying pan and saute for 3-4 mins. Stir in the flour then gradually whisk in the milk. Add the mustard and season then simmer, stirring, until the sauce thickens.
3. Stir three-quarters of the Cheddar into the sauce. Dice the chicken then mix the chicken, pasta, bacon, tomatoes, argula and cheese sauce together. Grease a baking dish with butter then transfer the mixture to the dish. Dollop up to 2 tbsp butter over the top of the dish then bake for 15-20 mins until the top is golden and bubbling. Serve.

cavatappi, sunflower oil, bacon rashers, butter, flour, mustard, cheddar, cherry tomatoes, rocket

Taken from recipes-plus.com/api/v2.0/recipes/16763 (may not work)