Chicken and Broccoli Pasta Gratin

Chicken and Broccoli Pasta Gratin

Serves 4

350g dried pasta shapes

350g head broccoli, cut into florets

50g butter or unsaturated margarine plus extra for greasing

25g plain flour

450ml milk

75g grated Cheddar cheese

150ml chicken stock (from a cube is fine)

300g cooked chicken

2 tbsp chopped fresh flat-leaf parsley

1 small onion, finely chopped

75g fresh white breadcrumbs

1 tsp chopped fresh sage

Salt and freshly ground black pepper

Preheat the oven to 190C (375F), Gas mark 5.

Cook the pasta in lightly salted boiling water according to the packet instructions adding the broccoli for the last 4 minutes of the cooking time.

Melt 25g butter in a large saucepan, stir in the flour and cook for 30-40 seconds. Gradually stir in the milk and whisk to a smooth thickened sauce. Simmer for 1-2 minutes.

Stir in the grated cheese and stock and season to taste. Drain the pasta and stir into the sauce along with the chicken and flatleaf parsley and pour into a large ovenproof dish.

Melt the remaining butter in a small pan and sauté the onion for a few minutes, then stir in the breadcrumbs, sage and seasoning.

D Sprinkle the breadcrumb mixture on top and bake for 20 minutes until bubbling and golden brown.

Transfer on to warmed serving plates and serve at once.