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
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.
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.
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
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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