Smoked chicken and broccoli pasta

Smothered with cheese.
 
recipe, chicken, pasta
Image by:
Recipe from: 27 August 2015
Preparation time: 15 min
Cooking time: 5 min
 
 

Ingredients

 
  • 300
    g
    rigatoni pasta
  • small head of broccoli, broken into florets
  • 80
    ml
    butter
  • 80
    ml
    flour
  • 650
    ml
    milk
  • 100
    g
    Cheddar, grated
  • 2
    smoked chicken breast fillets, sliced
  • 10
    piquanté peppers, halved
  • 60
    ml
    fresh white breadcrumbs
  • fresh basil, to garnish
Servings: Change Serving
 
 

Method

 
Preheat the oven to grill.

Cook the pasta for five minutes in a pot of boiling, salted water, then add the broccoli florets to the saucepan. Continue to cook for a further two to three minutes until the pasta is al dente, then drain.

While the pasta is cooking, heat the butter in a saucepan. Stir in the flour. Add the milk gradually, stirring continuously. Stir until thickened. Stir in half the cheese and season to taste.

Pour over the drained pasta and broccoli. Add the chicken and piquanté peppers. Spoon into an ovenproof dish. Sprinkle with the breadcrumbs and remaining cheese. Cook under the grill until the topping is crisp. Serve garnished with basil.

Text and image: Ideas magazine

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Read more on: recipe  |  chicken  |  pasta
 

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Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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