Can see this recipe being used again, varying the vegetables or even just with vegetables. No need for a white sauce - cooking the pasta in milk gives a creamy texture. I might par boil the vegetable(s) prior to adding next time so I can control more accurately when everything is cooked perfectly (the broccoli was a tad crunchy).
Serves 4
Cut 2 chicken breasts into bite size pieces. In a large/deep frying pan sauté the chicken in 1tbsp olive oil for about 3 minutes - you don't want it cooked through at this point. Season with salt and pepper. Add one chopped onion and 4 minced cloves garlic and cook for a further 2 minutes until the onions are beginning to soften. Add 225g dried pasta (any shape) and 450ml milk and bring to boil. Turn down the heat, cover and simmer for 15 minutes stirring occasionally until the pasta cooks through. Add more liquid if required. Don't worry if the milk splits - it all gets absorbed.
Add 325g broccoli florets and a couple of handfuls of mushrooms sliced when the pasta is getting close to al dente and simmer until pasta is fully cooked.
Stir in quarter tsp nutmeg, a teaspoon of wholegrain mustard and grated cheddar (recipe I based this on said two cups - I'm guessing that's 225g. Will weigh it out next time). Season further to taste.
Serve!
