Lemon chicken and broccoli pasta bake

Name: Lemon chicken and broccoli pasta bake
Ingredients: 275g / 10oz penne pasta; 4 medium chicken breasts; 450g / 1lb head broccoli, cut into florets; 300ml white sauce; 150ml reduced salt chicken stock; 4 tbsps double cream or crème fraiche; Finely grated rind and juice of 1 lemon; 25g (1oz) butter, plus extra for greasing; 1 small onion, finely chopped; 75g /3oz fresh wholemeal breadcrumbs; 2 tbsps chopped fresh flat-leaf parsley; 1 tsp chopped fresh sage; Freshly ground black pepper; For the white Béchamel sauce (m akes 1 pint); 50 g / 2 oz Butter; 50 g / 2 oz flour; 500 ml / 1 pint milk, heated; 1 pinch grated nutmeg

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This recipe is perfect for using left-over roast chicken or even turkey at Christmas, but a shop-bought cooked chicken also works well.

Keywords

lemon
chicken
broccoli
bake

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