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| Bread 2 slice preferably a few days old (for breadcrumbs) |
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| Broccoli 1 piece washed and cut into florets |
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| Centra Olive Oil 2 tbsp |
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| Centra Red Onion 2 piece sliced into half-moons |
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| Chicken Breast 2 piece sliced into chunks |
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| Creme Fraiche 200 millilitre |
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| Mature cheddar cheese 100 g finely grated |
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| Pasta 500 g penne |
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| Pepper 1 tsp |
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| Salt 2 tsp |
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| Add all to shopping list | |
Heat the grill to a medium-high heat.
Heat 1 tablespoon of olive oil in a non-stick frying pan and fry the chicken pieces for 6 to 8 minutes, until golden and cooked through.
Meanwhile, cook the penne pasta in a large saucepan of boiling water according to the packet's instructions. This will take 8 to 10 minutes.
Once the chicken is cooked, remove it from the pan and set aside. Using the same pan, cook the red onion for 3 minutes. Set aside with the chicken once ready.
Add the broccoli florets to the pasta for the last 2 minutes of cooking. You only want them slightly cooked.
Now make the breadcrumbs. In a food processor, whizz the 2 slices of white bread with the other 1 tablespoon of olive oil and 30g of the finely grated cheddar cheese.
Drain the pasta and broccoli, keeping back 100ml of the cooking pasta water. In a large casserole or roasting dish, mix the pasta, broccoli, cooking water, chicken, red onions, salt and pepper together. Now mix in the creme fraiche and the other 70g of grated cheddar cheese, until everything is well coated. Sprinkle the top with the breadcrumbs. Put under the grill until golden and bubbling, about 10 minutes. Serve onto warm plates and enjoy.