Creamy Chicken Fusilli Bake

Ingredients

• 250g dried fusilli pasta
• 1 tablespoon olive oil
• 6 chicken thigh fillets, trimmed, chopped
• 1 medium leek, trimmed, halved washed, chopped
• 3 middle bacon rashers, chopped
• 1 garlic clove, crushed
• 1 chicken stock cube, crumbled
• 300ml sour cream
• 310g can corn kernels, drained
• 1 tablespoon chopped fresh chives
• 1 cup grated tasty cheese

Directions

1. Preheat oven to 350�F/ 180�C/160�C fan-forced. Lightly grease an 8 cup-capacity baking dish.
2. Cook pasta in a large saucepan of boiling, salted water following packet directions until tender. Drain. Return to pan.
3. Meanwhile, heat oil in a frying pan over medium-high heat. Cook chicken, in 2 batches, for 4 minutes or until browned. Transfer to a bowl. Cover to keep warm.
4. Add leek, bacon and garlic to pan. Cook, stirring, for 3 minutes or until leek has softened. Return chicken to pan. Stir in stock cube and 1 cup cold water. Bring to a simmer. Simmer for 5 minutes or until chicken is just cooked through.
5. Stir in sour cream, corn and chives. Add chicken mixture to pasta. Toss to combine. Spoon pasta mixture into prepared dish. Sprinkle with cheese. Bake for 30 minutes or until golden. Serve.