Chicken and Broccoli Pasta Bake

Perfect for a cloudy day

Serves 4

200g Gluten-free pasta, macaroni/penne/bow ties as desired

2 chicken thighs, trimmed

50g salami, cut into strips

1/2 small head of broccoli, cut into florets

2 spring onions, green parts only, finely sliced

1/2 lemon, zested

3 Tbsp finely chopped parsley

3 Tbsp finely chopped basil

1/3 cup hard cheese, such as cheddar, grated

1/3 cup grated parmesan

1 egg, beaten with a splash of lactose free milk

30g pine nuts

Garlic oil

Preheat oven to 200C. Lightly grease an ovenproof dish. Cook pasta in a large saucepan until tender. Drain and rinse.

Heat a little garlic oil in a frypan over a high heat. Fry the salami until juices release, then remove salami from the pan, leaving the juices. In the same pan, fry the chicken on both sides until just cooked. Remove from heat and let rest for a few minutes, then shred. 

Steam broccoli florets either in microwave or in a steamer for a few minutes until just cooked.

Combine pasta, chicken, salami, broccoli, spring onions, lemon, parsley, basil, egg and half the cheese in a bowl. Season to taste. Pour pasta mix into the prepared pan, then sprinkle the remaining cheddar, parmesan and pine nuts on top. Cook in the oven for 10 minutes or until cheese is golden.

Serve on plates with an extra sprinkle of parsley for decoration.