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16
February
Chicken and Broccoli Pasta Bake
Chicken and Broccoli Pasta Bake
Serves | 4 |
Ingredients
- 350g Chicken Breast (cooked)
- 250g Dried Pasta
- 1 Leek (sliced)
- 250g Broccoli (cut into florets)
- 12 Cherry Tomatoes (approx)
- 50g Unsalted Butter
- 50g Plain Flour
- 600ml Milk
- 85g Mature Cheddar
- 30g Grated Parmesan
- 1 teaspoon Dried Oregano
- 3 tablespoons Breadcrumbs
Directions
1. | Cook chicken breast, if not already cooked, and chop into chunks |
2. | Pre-heat the oven to Gas Mark 5 / 190° / 375°F |
3. | Cook the pasta in boiling salted water as per packet instructions. 5 minutes before the end of the cooking time, add the broccoli and leek |
4. | Drain well, and tip the pasta and veg into a large oven-proof dish along with the chicken and cherry tomatoes |
5. | Melt the butter in a saucepan and add the flour. Stir for a few minutes to cook the flour |
6. | Add in the milk a little at a time, stirring out any lumps in between each addition, until you have a smooth sauce |
7. | Remove from the heat and stir in the cheese. Season with salt and pepper to taste |
8. | Pour the sauce over the pasta and veg and stir in gently |
9. | Sprinkle over the parmesan, oregano and breadcrumbs |
10. | Bake in the oven for 20 minutes until the crust is golden and bubbling |