Ingredients
1 LeaderBrand broccoli
400g pasta
such as penne
1 tbsp oil
4 boneless skinless chicken thighs
cut into strips
1 red onion
peeled, finely sliced
1 clove garlic
finely chopped
2 cups milk
warmed
2 tbsp plain flour
2 tbsp butter
1 tbsp whole grain mustard
150g mozzarella
grated
1 tsp freshly grated nutmeg
1 cup ground almonds
2 tbsp chopped parsley
Salt and pepper
to season
Allergy Advice
Contains Dairy
Contains Gluten
Contains Nuts
Equipment
- 1 Oven
- 1 Large pan
- 1 Wok
- 1 Saucepan
- 1 Ovenproof dish
Instructions
- Preheat the oven to 180°C.
- Trim the broccoli and cut into florets. Cook the pasta in a large pan of boiling salted water for 10-12 minutes. Drain well.
- While the pasta is cooking, heat the oil in a wok or large pan, add the chicken strips, onion and garlic and stir fry for 3-4 minutes until the meat is well browned and cooked through. Add the broccoli florets and toss until just starting to turn tender. Remove from the pan and set aside.
- Melt butter in a heated saucepan. Add the flour and mix to a paste. Add the milk to the pan and whisk over a medium heat until thickened and smooth. Stir in the mustard and about half of the cheese and season with salt, pepper and nutmeg.
- Add the chicken and vegetables, with the sauce, to the drained pasta and mix together. Spoon into an ovenproof dish.
- Mix together the ground almonds, remaining cheese and chopped parsley. Sprinkle over the pasta and bake in the oven for 20 minutes until golden and bubbling.
