Chicken macaroni with broccoli (egg-free)

Ingredients

• 350 g Chicken meat, cut into pieces
• 350 g Macaroni, dry, egg-free
• 200 g Broccoli, cut into florets
• 280 ml Heavy cream
• 100 g Cheddar, grated
• 80 g Soft cheese, with herbs
• 2 tbsp Olive oil
• 1/4 tsp Salt, fresh ground
• 1/8 tsp Black pepper, fresh ground

Method

1. Preheat the oven to 190°C.
2. Bring a large pan of salted water to boil. Place in the pasta, stir well, then bring it to a boil again.
3. Cook for 6 minutes. Prepare a baking dish big enough for all the ingredients.
4. Add the brooccoli florets and cook for 5-6 minutes more until the pasta is just cooked. Drain well, then place them into the prepared baking dish.
5. Heat the oil in a wide pan, add the chicken pieces, then fry until lightly browned. Stir in the soft cheese and cream.
6. Gently simmer and constantly stir until the cheese has melted to thicken the sauce. Season with salt and pepper.
7. Pour the sauce over the pasta, stirring gently until coated and level the top.
8. Sprinkle over grated Cheddar on the pasta. Bake for 20 minutes until golden.