Broccoli Chicken Pasta Bake

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 175°C. Chop broccoli into small florets, then finely slice leek and mince garlic.

Step 2

Cook pasta until al dente, adding the broccoli at the last 3 minutes. Drain and set aside.

Step 3

Chop chicken into small bite-sized pieces and season with salt.

Step 4

Place an oven-proof pan over medium heat and add olive oil. Once hot, add chicken and cook for 5-7 minutes, or until the outside is no longer pink. Remove from the pan and set aside.

Step 5

To the same pan, add the chopped leek and garlic, then saute for 4-5 minutes, or until soft. If the leek begins sticking to the pan, simply deglaze with a dash of stock.

Step 6

Once caramelised, add the stock, milk and mustard, then increase the heat to medium-high and add the cornstarch, whisking thoroughly to combine. Continue whisking for 1-2 minutes, or until the sauce thickens slightly. Add half the shredded cheese and whisk again to melt. Season to taste with salt and black pepper.

Step 7

Add the cooked pasta, broccoli and chicken to the pan and mix well to coat. Sprinkle the remaining cheese on top, then transfer to the oven to bake for 15-20 minutes. Serve and enjoy!