Dorset Blue Vinny, Chicken & Broccoli Pasta Bake

This recipe was created by the wonderful Washingpool Farm!!

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Serves 4 / Easy

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Ingredients:

200g pasta (we used fusilli)

150g broccoli florets cut into bite-sized pieces

400ml skimmed milk

20g plain flour (mixed with 2tbsp cold water)

70g crumbled Dorset Blue Vinny cheese

370g chicken breast cut into bite-sized chunks

80g grated cheddar cheese

Salt & Pepper

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• Preheat the oven to 180C.
   

• Bring large pan of salted water to the boil, add the pasta and turn down to simmer for approximately 8 minutes. Add the broccoli & simmer for a further 6 or so minutes. Once cooked, drain off the water and place the pasta & broccoli into the bottom of a casserole dish
   

• To make the Dorset Blue Vinny sauce, combine the milk & plain flour in a pan over a medium heat. Bring to the boil, stirring constantly until thickened.Turn down the heat, add the Dorset Blue Vinny & season to taste.
   

• Heat some oil in a shallow pan, and fry the chicken over a medium heat until cooked through. Add the chicken to the cheese sauce and continue cooking for a further 4 or so minutes.
   

• Combine the cheese sauce, chicken, pasta and broccoli together in the casserole dish, giving it a gentle stir to make sure that the sauce reaches all the corners and coats everything. Top with grated cheddar. Cook for 25-30 minutes.
   

• Serve with mixed vegetables, salad or garlic bread. Enjoy!

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