Creamy pasta bake

Name: Creamy pasta bake
Total time: 2700 s
Yield: 4-6 people
Cuisine: British
Ingredients: 400 g pasta; 1-2 cups Broccoli; 56 g butter; 600 g chicken thighs (remove bones); 1100 ml milk; 6 tbsp cornflour; 56 g parmegiano reggiano grated; 1 tsp parsley; 1 tsp thyme; 1 Chicken stock cube crushed; 1 tsp Black pepper; 1-2 cups Mushrooms; 112 g peas; 1 Half white onion (diced); Breadcrumbs (to taste); Grated cheese (garnish to taste)

Harry Thomas @HT_wls

I made this for a friend that loves pasta bake but hates tomatoes, so here is a creamy no tomato pasta bake.

Harry Thomas @HT_wls

I made this for a friend that loves pasta bake but hates tomatoes, so here is a creamy no tomato pasta bake.

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Ingredients

45 minutes

4-6 people

400 gpasta
1-2 cupsBroccoli
56 gbutter
600 gchicken thighs (remove bones)
1100 mlmilk
6 tbspcornflour
56 gparmegiano reggiano grated
1 tspparsley
1 tspthyme
1Chicken stock cube crushed
1 tspBlack pepper
1-2 cupsMushrooms
112 gpeas
1 Halfwhite onion (diced)
Breadcrumbs (to taste)
Grated cheese (garnish to taste)

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Steps

45 minutes

1

Boil the broccoli and pasta separately. Blanch the pasta a few minutes before it is completely cooked. Drain both.
2

Dice the chicken and fry with the onion in half the butter on a high heat until cooked through.
3

Once chicken is cooked, add the rest of the butter and add the cornflour once melted.
4

Whilst mixing, slowly add half of the milk to the mixture. Once fully incorporated, add herbs, black pepper, parmegiano, stock and the remaining milk.
5

Continue to stir as the sauce at the bottom may burn, after around 5-10 minutes the sauce should have thickened up. It is ready once you can draw a path with the sauce.
6

Mix all ingredients together in a large ovenproof dish and Sprinkle with grated cheese and breadcrumbs to your taste.
7

Bake at 180°C or 160°C Fan for 30 minutes or until top is golden and browning.