Chicken and Brocoli Pasta Bake

                    A healthy, quick and easy family meal, this hearty bake combines ready-cooked chicken and whole wheat pasta in a cheesy sauce. Including little brocoli florets is a great way to encourage children to enjoy this super-nourishing vegetable as part of their daily diet.

Serves 4

• 250 gr whole wheat penne or other pasta shapes
• 250 gr brocoli, cut into small florets and slice the stalks
• 2 leeks, trimmed and sliced
• 4 cooked skinless boneless chicken breasts
• 500 ml 1% milk
• 60 ml cornstarch
• 250 ml grated aged cheese, such as gouda, smoked cheddar or old cheddar
• 12 cherry tomatoes, halved
• 60 ml grated Parmesan cheese
• 5 ml dried oregano
• 60 ml dried whole wheat breadcrumbs

1. Preheat the oven to 375F (190C).
2. Cook the pasta in a large pot of boiling water for 10-12 minutes or according to the package instructions, until tender ; add the brocoli and the leeks to the pasta for the last 5 minutes or so of cooking.
3. When just tender, drain well, reserving about 250 ml of the cooking water.
4. Tip the pasta and vegetables into a large ovenproof dish ; skin the chicken and cut into small chunks and add to the dish.
5. Blend a little of the milk with the cornstarch to a paste in a cup.
6. Heat the remaining milk and reserved cooking water in the same pot until on the point of boiling ; pour about 250 ml onto the cornstarch paste and stir well, then pour this into the simmering milky water and stir briskly with a wooden spoon until it thickens.
7. Remove the pot from the heat and mix in the mature cheese ; season to taste.
8. Pour the sauce over the pasta, stirring gently with a fork ; nestle the tomato halves into the mixture, then sprinkle the Parmesan, oregano and breadcrumbs.
9. Bake for 20 minutes until bubbling and crispy on top ; serve hot.

BON APPETIT