2 chicken breast fillets, diced
3 tbsp chicken stock powder
1 tsp pepper
2 tbsp olive oil
200g Swiss brown mushrooms, sliced
½ head cauliflower, cut into florets
1 whole small head broccoli, cut into florets
600ml thickened cream
500g pasta (Rigatoni, Penne or Spiral work well)
2 cups grated cheddar cheese
1 cup grated parmesan cheese
1. Preheat oven to 200°C. Cook pasta as per packet instructions. Drain and set aside.
2. Add diced chicken, chicken stock powder, pepper and olive oil to a bowl and mix until chicken is coated.
3. To a large frying pan over medium heat, add chicken and cook stirring until sealed. Add mushrooms, cauliflower and broccoli and cook stirring for 2 minutes.
4. Add the cream and simmer until the sauce has thickened. Turn off the heat and stir in the pasta, ½ of the cheddar cheese and ½ of the parmesan cheese.
5. Transfer mixture to a large ovenproof dish, sprinkle with remaining cheeses and bake in the oven for 20 minutes or until the cheese is golden brown and bubbling.
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