Who doesn't love a one-pan dinner? This pasta bake has just a handful of ingredients and comes together in no time. Great for leftovers too!

Ingredients
2 heaped tbsp plain flour
500ml Carol’s Stock Market chicken stock
350ml milk
250g fusilli pasta
1 large clove garlic, minced
1 tsp fresh thyme leaves, roughly chopped
3 chicken breasts, cut into large cubes
2 tsp flaky salt
½ tsp ground black pepper
30g butter
Florets from 1 large head of broccoli
150g grated cheddar & mozzarella mix

Serves
3-4

Method
Pre-heat oven to 200°C / 180°C fan assisted.

In a small bowl, mix the flour with a little bit of the chicken stock to create a smooth paste. Pour this paste into a large oven-proof casserole dish, then slowly whisk in the remaining stock and milk.

Stir the dried pasta into the liquid along with the minced garlic and thyme.

Spread the chicken pieces over the top of the pasta then add the broccoli florets.

Season with the salt and pepper.

Cover dish with lid or a piece of tinfoil then bake in the oven for 20 minutes.

Remove from the oven and stir well, then stir in about 2/3 of the cheese.

Sprinkle the remaining cheese over the top then return to the oven, uncovered, and cook until the sauce has thickened and the top is golden, about 15-20 minutes.

Taste for seasoning and add more salt and pepper if needed. Leave to stand for a few minutes before serving.