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Ingredients

  • 250g penne
  • 1 head broccoli, cut into florets
  • 60g butter
  • 2 tablespoons plain flour
  • pinch of cayenne pepper
  • 2 cups (500ml) milk
  • 200g cooked chicken, shredded
  • ½cup (60g) grated tasty cheese
  • 1/3 cup (25g) grated parmesan
  • ¼ cup (15g) fresh breadcrumbs

Cheese, chicken and broccoli pasta grill

By Suzanne Gibbs and Lucy Nunes
  • Serving size: Serves 4
  • Cooking time: Less than 30 minutes
Method

1. Cook penne in a large saucepan of boiling, salted water according to packet directions. Add broccoli for last 4 minutes of cooking. Drain.

2. Meanwhile, melt half of butter in a saucepan on medium heat. Add flour and cayenne and cook, stirring, for 1 minute. Whisk in milk and cook for 4 minutes, stirring, until starting to boil and sauce thickens.

3. Combine penne, broccoli, white sauce, chicken and tasty cheese and season to taste. Spoon into a 10-cup ovenproof dish. Melt remaining butter and combine with parmesan and breadcrumbs. Sprinkle over pasta mixture. Place dish under a preheated hot grill for 2-3 minutes, until top is golden and crisp. Serve.

Tip: This dish can be prepared ahead without grilling, then reheated for 15 minutes in a preheated oven, at 190°C or 170° fan. To finish, pop it under the grill to brown the top.

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