Ingredients:
12 oz macaroni or other small pasta (about 2½ cups)
1 bunch broccoli
1 lb boneless skinless chicken
3 tbsp all-purpose flour
2½ cups Milk
1 tub (8 oz/) flavoured cream 1 cheese, light or regular (sun-dried tomato, roasted red pepper, vegetable)
2 tbsp red or white wine vinegar
Salt and pepper
Method:
1. In large pot of boiling salted water, cook pasta for about 8 min. Meanwhile, cut broccoli into small florets. Trim stems and cut into slices. Cut chicken into 1-inch chunks; set aside. Stir broccoli into pasta in pot and cook for 1 min.
Drain and set aside.
2. Whisk flour into Milk and pour into same pot over medium heat. Stir in chicken pieces. Cook, stirring constantly, for about 5 min or until sauce is thickened and chicken is just slightly pink inside. Reduce heat to low, add cream cheese and return pasta and broccoli to pot. 3. Stir gently until chicken is no longer pink inside, cream cheese is melted and pasta is heated.
Stir in vinegar and season to taste with salt and pepper.
Chicken thighs or breasts work equally well in this recipe. To make the preparation even easier, buy pre-cut fresh broccoli and chicken strips.
