• 400g mafalda corta pasta or conchiglie
  • Red onion
  • 300g broccoli, seperate stalks from florets.
  • 400ml chick or veg stock
  • 1 tsp Dijon or whole grain mustard
  • 100ml creme fraiche
  • 3 cooked skinless chicken breast fillets, cut into chunks
  • 200g chopped cherry tomatoes
  • 150g cottage cheese
  • about 200g cheddar, grated
  • optional: 1/2 small pack of fresh parsley, finely chopped & 1 tsp dried thyme
  • optional: 150g mushrooms fried in garlic


  • STEP 1
    Chop chicken breasts into reasonable chunks, mushrooms and garlic. Pre-cook chicken in pan with herbs and seasoning, fry mushrooms in garlic - set aside. Pre-heat grill medium hot.
  • STEP 2
    Boil pasta, onion & broccoli stalks for 7 mins. Add florets, cook for a further 3 mins and drain. Meanwhile bring stock to boil in largest pan, whisk mustard & creme fraiche, lightly season.
  • STEP 3
    Stir in the pasta mixture, chicken, tomatoes, cottage cheese and 1/3rd of the cheddar, mixing until melted. then stir through parsley and transfer to large casserole dish
  • STEP 4
    Mix remaining cheddar and thyme and scatter over the pasta mix. Put dish on the base of the grill and cook for 4-5 mins, turn if it starts to brown unevenly. Remove leave to stand for 5 mins. Serve with a side veg

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