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Cheesy Broccoli and Pasta Bake

Yields4 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins

This is a delicious main dish but can also be served as a tasty side!

 500 g Chicken mini fillets
 Salt and PepperAdd according to taste
 1 l Milk
 2 Cloves of GarlicBruised (optional)
 500 g Dried Fusilli or Penne Pasta
 350 g Broccoli Florets
 75 g Butter
 75 g Plain Flour
 ¼ tsp Grated Nutmeg
 200 g Grated Carbery Cracker Red cheeseDivided
1

Heat a large pan over medium-high heat and drizzle with olive oil. Season the chicken mini fillets then add to the pan and cook through. Remove from heat and set aside.

2

Bring a large pot of salted water to a boil then add the pasta and cook following the pack’s instructions. Add the broccoli florets for the last 2-3 minutes of cooking. Drain once pasta is cooked.

3

While pasta and broccoli are cooking, add milk and garlic to a small saucepan, bring to the boil then remove from heat and set aside to allow the garlic to infuse.

4

Melt butter in a large saucepan sitting over medium heat then stir in the flour. Cook for about 1-2 minutes. Remove the garlic from the milk then slowly pour the milk into the flour and butter mix whisking as you pour. Cook over medium / medium-high heat, stirring constantly, until sauce thickens. Add nutmeg then season with salt and pepper to taste.

5

Remove from heat and stir in about 2/3 of the grated cheese. Add the cooked chicken, pasta and broccoli, toss to coat. Pour into a large baking dish then scatter over the remaining cheese. Grill in the oven until cheese is melted and bubbling, 2-3 minutes. Serve immediately.

Nutrition Facts

Serving Size 1

Servings 4