A healthy alternative to traditional mac and cheese, this cheesy chicken and broccoli pasta bake will soon become one of your favourite midweek meals.
- 250g wholemeal pasta (penne or any shape you prefer)
- 250g broccoli florets
- 2 leeks
- 350g cooked chicken, shredded
- 500ml milk
- 30g corn flour
- 85g grated cheddar cheese
- 12 cherry tomatoes, halved - or fat sun-dried tomatoes
- 25g grated parmesan cheese
- 3 tbsp. dried breadcrumbs
- 1 tsp. dried oregano
Thinly slice the leeks and chop the broccoli into florets. Cook the pasta according to packet instructions in boiling water until al dente. Throw in the broccoli and leeks for the last five minutes of cooking. Drain, reserving 250ml of the cooking water.
Combine pasta, chicken and broccoli in a large baking dish. Blend the cornflour with a little bit of milk to form a paste. Put the milk and cooking water into a saucepan and bring to the boil, then blend around 250ml of this liquid with the cornflour paste until smooth. Pour back into the saucepan, stir, and bring to the boil. Take off the heat and stir in the cheddar. Season to taste.
Pour the cheese sauce over the pasta then stir to combine. Top with the tomatoes, mix the parmesan, breadcrumbs and oregano together then sprinkle evenly over the pasta.
Bake at 190C for 15-20 minutes or until golden and bubbling.