CREAMY CHICKEN AND BROCCOLI PASTA
300-400 g chicken breasts, chopped into 1.5 cm pieces
salt and pepper
1 tsp dried thyme (or other herbs and/or spices of choice)
250 g pasta, uncooked
1 ½ cups / 375 ml chicken stock, preferably warmed
2 cups / 500 ml milk, preferably warmed
1 large garlic clove, chopped
1 – 2 tbsp /15 – 30 g butter
1 large broccoli or 2 medium broccoli or cauliflower, broken into small to medium florets
100 – 150 g / 1 – 1.5 cups grated cheddar
¼ cup / 35 g flour
Preheat oven to 200ºC.
Sprinkle chicken with salt (be generous), pepper and thyme, toss to coat.
Spread pasta in a baking dish. Sprinkle over flour.
Pour over milk and stock, add garlic and butter. Stir.
Spread chicken over the top, then broccoli.
Cover with foil, bake for 15 minutes (or 20 minutes if milk & stock were cold).
Remove foil, STIR WELL. Add most of the cheese, then STIR WELL again. Top with remaining cheese.
Return to oven. Bake for 15 – 20 minutes until top is golden and sauce is thickened.
Stand for a few minutes, then serve immediately!
Photo: Angela Landsberg