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Creamy chicken macaroni

  • 0:10 Prep
  • 3:00 Cook
  • 6 Servings


  • 75g (1/2 cup) plain flour
  • 1kg chicken thigh fillets
  • 60ml (1/4 cup) olive oil
  • 1 leek, thinly sliced
  • 125ml (1/2 cup) white wine
  • 500ml (2 cups) Massel chicken style liquid stock
  • 5 fresh thyme sprigs
  • 2 strips lemon rind
  • 300ml ctn pouring cream
  • 300g dried macaroni pasta
  • 150g (1 cup) frozen peas
  • 80g (1 cup) four cheese blend
  • 60g baby spinach leaves

Herb crumb

  • 20g butter
  • 60g (1 cup) fresh breadcrumbs
  • 3 teaspoons finely grated lemon rind
  • 2 teaspoons fresh thyme leaves
  • 1 tablespoon chopped fresh continental parsley


  • 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
    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
    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
    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.

Source: taste.com.au


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