Ingredients

The following ingredients have 2 Servings
  • 1 tbsp olive oil
  • 1 lb / 500g skinless chicken breast or thigh fillets (, cut into bite size pieces)
  • 3 tbsp butter
  • 2 garlic cloves (, minced)
  • 1 small onion (, finely chopped)
  • 4 tbsp plain flour
  • 2 1/2 cups milk (, low fat)
  • 1 cup water
  • 1 tsp salt
  • Black pepper
  • 2 cups macaroni / elbow pasta ((Note 1))
  • 1 large head of broccoli (, broken into florets (or 1 1/2 smaller ones))
  • 1 1/2 - 2 cups grated cheese ((cheddar, tasty or gruyere))
  • 1/4 cup panko ((or ordinary breadcrumbs))
  • 2 tbsp parmesan cheese

Instruction

  • Preheat oven to 180C/350F.
  • Heat oil in a deep heavy based skillet or dutch oven over high heat. Add chicken and cook until just cooked - it's fine if it's still raw inside. Remove chicken into a bowl. (Note 2)
  • Reduce heat to medium and melt butter. Add garlic and onion and saute for 5 minutes until onion is translucent. Add flour and cook for 1 minute.
  • Pour in half the milk and whisk it in so the flour butter mixture melts. It should thicken quite quickly - around 30 seconds. Pour the remaining milk in, whisking constantly, then add the water, salt and pepper.
  • Turn the heat up to medium high and cook, whisking occasionally, for around 3 to 5 minutes until you start seeing steam rising from the white sauce when you whisk it.
  • Add the macaroni and chicken, stir, then top with broccoli.
  • Place the lid on and bake for 20 minutes.
  • Remove from the oven, switch oven to broiler/grill on high.
  • Remove lid (Note 3), stir through cheese, then sprinkle over panko and parmesan. (Will still look bit watery at this stage).
  • Place pot under the broiler/grill for 5 minutes, or until top is golden.
  • Remove, then let it stand for 5 minutes before serving (sauce thickens quickly).