400g pasta curls
600g chicken thigh fillets, trimmed, diced
2 leeks, sliced
1/4 cup plain flour
1 cup each chicken stock and thickened cream
1/2 cup chopped fresh parsley
grated zest of 1 lemon
1 cup each grated mozzarella and shredded parmesan
Cook pasta according to directions. Drain and return to saucepan.
Meanwhile, heat 1 tablespoon olive oil in a large frying pan over medium heat. Add chicken and cook for 5 min or until browned. Add the leeks and cook for a further 5 min or until tender. Stir in the flour for 1 min, then gradually add the stock and cream. Bring to the boil, reduce heat and simmer for 5 min.
Stir in parsley and lemon zest and season to taste. Add pasta and toss to combine. Transfer mixture to a greased shallow 10-cup capacity baking dish and sprinkle with cheeses. Cook under a preheated grill for 4-5 min or until golden. Serve with a mixed green salad.