The cheese sauce in this recipe is deliciously creamy. If you like, you can leave out the chicken and add one small shredded slice of good-quality cooked ham instead – from 10+ months
Posted: 25 November 2009
Preparation time: 5 minutes
Cooking time: 10 minutes
Makes 2 portions
Suitable for freezing
You’ll need:
• 40g (1½oz) broccoli, cut into florets
• 15g (½oz) butter
• 15g (½oz) flour
• 150ml (¼pt) milk
• 25g (1oz) cooked chicken, shredded
• 25g (1oz) Gruyère cheese, grated
• 3tbsp Parmesan cheese, grated
• 3tbsp mascarpone cheese
• 40g (1½oz) Annabel Karmel’s Mini Organic Shell Pasta, cooked according to the packet instructions
Method:
1. Steam the broccoli florets for about 6 minutes or until just tender.
2. Meanwhile, melt the butter in a pan, stir in the flour and cook for 1 minute. Gradually whisk in the milk and continue to stir for 5 minutes over a low heat until the sauce thickens. Add the chicken for the last couple of minutes so that it heats through.
3. Take the sauce off the heat, stir in the Gruyère and Parmesan cheese until are melted, then mix in the mascarpone.
4 Mix the drained pasta together with the steamed broccoli florets and the cheese sauce and serve.
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