Chicken, Bacon Leek ,Carbonara Cobbler

10ProPoints®Value

Track

Prep time: 20 min

Cook time: 50 min

Other time:N/A

Serves: 4

Ingredients

	4 rasher(s) (medium) Bacon, fat trimmed, raw
	1 sachet(s) (unprepared) Schwartz Spaghetti Carbonara Recipe Mix
	1 medium Leek
	400 g Chicken Breast, skinless, raw
	110 g White Self Raising Flour
	26 g Butter
	12 g Red Leicester Cheese
	3/4 pint(s) Skimmed Milk
	75 ml Skimmed Milk

Instructions

• Chop the chicken into cubes and the bacon into strips. Wash and slice the leek and place everything into a casserole dish. Make up the carbonara mix as instructed with 3/4 pint of the milk, pour over meat and leek mixture. Bake for half an hour. In the meantime add the butter to the flour and rub in until it resembles fine breadcrumbs. Grate the cheese and stir in. Add the milk gradually until it binds to a soft dough. Divide into 4 equal parts and roll between your hands into balls then flatten into rounds. Take the chicken mixture out of the oven and place the scones on top, brush with any leftover milk. Return to the oven and bake until the scones are golden brown approx 20 mins. Picture shows recipe with double scone mixture, add another 4 pro -points if you do this.