This was a hit with all family members! 8 and 9 from the kids. This fed 4 of us with a bit left over. I cooked this all in one pan, so if you’re planning on doing the same you’ll need quite a deep frying pan, with a lid, as you steam the veg in the same pan as the chicken so it’ll need to be covered. If you haven’t got one you’ll need to cook the leek and broccoli in the pan for longer, so add them into the pan when the onion goes in.
- 6 Boneless chicken thighs (chopped into small chunks)
- 1 leek (sliced)
- Broccoli (my kids love Broccoli so I put lots of it in (all of it – as you buy it in a bunch at the supermarket)
- Half an Onion (finely sliced)
- Juice of half a lemon
- 200g Cheese (grated)
- 150ml Double Cream
- 250ml Chicken Stock
- Pasta (however much you want really – you know your appetite)
- Knob of butter
- Salt and Pepper
- Boil the kettle and put the water in a pan on the hob to boil with the pasta
- Put a knob of butter in a deep frying pan and fry off the chicken so it’s sealed on all sides
- Put the onion in with the chicken and cook until soft
- Add the leek and broccoli and fry for a further few minutes until it softens slightly
- Add in the chicken stock and lemon juice and cover, let simmer for about 7 minutes until the stock reduces right down, this needs to be covered to steam the veg.
- Once it’s reduced down to half it’s size add in the cream and half the cheese and keep simmering until the sauce thickens to your taste
- Add in the salt and pepper and stir in the pasta
- Put into a baking dish, sprinkling over the remainder of the cheese and pop in the over at 180 for about 10 minutes or until top turns slightly brown.
(You can actually miss out the last step, you don’t have to bake it as well if you can’t be bothered and want less washing up!)
For a little bit of added flavour a heaped teaspoon of wholegrain mustard is nice in this sauce too.