Smoked chicken and broccoli pasta
|300 g||pasta — rigatoni|
|broccoli — small head, broken into florets|
|100 g||cheddar cheese — grated|
|2||chicken breast fillets — smoked, sliced|
|60 ml||breadcrumbs — white|
|fresh basil — to garnish|
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.