It’s quick, it’s easy and most of the ingredients are already in your store cupboard.
A recipe a day. Week 3: Tuesday
Serves: 4
Preparation time: 15 minutes
Cooking time: 5 minutes
Oven temperature: Grill
• 300g rigatoni pasta
• small head of broccoli, broken into florets
• 80ml butter
• 80ml flour
• 650ml milk
• 100g Cheddar, grated
• 2 smoked chicken breast fillets, sliced
• 10 piquanté peppers, halved
• 60ml fresh white breadcrumbs
• fresh basil, to garnish
1 Cook the pasta for five minutes in a pot of boiling, salted water, then add the broccoli florets to the saucepan. Continue to cook for a further two to three minutes until the pasta is al dente, then drain.
2 While the pasta is cooking, heat the butter in a saucepan. Stir in the flour. Add the milk gradually, stirring continuously. Stir until thickened. Stir in half the cheese and season to taste.
3 Pour over the drained pasta and broccoli. Add the chicken and piquanté peppers. Spoon into an ovenproof dish. Sprinkle with the breadcrumbs and remaining cheese. Cook under the grill until the topping is crisp. Serve garnished with basil.
Related articles
Week 3 (Monday): Sausage and potato stew
Week 3 (Wednesday): Spinach and bacon rolls
Week 3 (Thursday): Crunchy fish with spiced potatoes
Week 3 (Friday): Vegetable and nut loaf
Week 3 (Saturday): Paprika pork
Week 3 (Sunday): Beef hot pot with dumplings
No comments yet.