Method:
Heat the oven to 180ºC/fan 160 ºC /gas mark 4.
Cook the penne pasta in salted boiling water for about 6-8 minutes until al dente. Also cook the broccoli until al dente and set aside.
Heat the oil in a frying pan and add the diced chicken, in batches to avoid overcrowding. Cook until golden on the outside and cooked on the inside. Take out of the pan with a slotted spoon and set aside.
Melt the butter in the pan on a medium heat. Add in the flour until combined and cook out for 5 minutes stirring often. Slowly add the milk bit by bit, whisking all the time until you have a smooth sauce. Stir in the two cheeses until they are melted, holding back a large handful for the topping.
Stir in Tracklements Wild Garlic Sauce, the cooked chicken, spinach and cooked broccoli until combined. Taste and season with salt and pepper.
Pour the cooked penne into an oven proof dish and pour over the mixture. Stir to combine thoroughly and top with the rest of the cheese.
Pop into the oven for 15-20 min.’s or until golden on top.
Serves: 4
Ingredients:
1 tbsp Olive oil
4 Chicken thighs, diced
50g Butter
50g Plain flour
400ml Milk
200g Cheddar, finely grated
50g Parmesan, finely grated
1 jar Tracklements Wild Garlic Sauce
2 Handfuls of spinach
1 Broccoli head, cut into florets
200g Penne pasta
Salt and Pepper
