Dorset Blue Vinny, Chicken & Broccoli Pasta Bake
This recipe was created by the wonderful Washingpool Farm!!
Serves 4 / Easy
200g pasta (we used fusilli)
150g broccoli florets cut into bite-sized pieces
400ml skimmed milk
20g plain flour (mixed with 2tbsp cold water)
70g crumbled Dorset Blue Vinny cheese
370g chicken breast cut into bite-sized chunks
80g grated cheddar cheese
Salt & Pepper
Preheat the oven to 180C.
Bring large pan of salted water to the boil, add the pasta and turn down to simmer for approximately 8 minutes. Add the broccoli & simmer for a further 6 or so minutes. Once cooked, drain off the water and place the pasta & broccoli into the bottom of a casserole dish
To make the Dorset Blue Vinny sauce, combine the milk & plain flour in a pan over a medium heat. Bring to the boil, stirring constantly until thickened.Turn down the heat, add the Dorset Blue Vinny & season to taste.
Heat some oil in a shallow pan, and fry the chicken over a medium heat until cooked through. Add the chicken to the cheese sauce and continue cooking for a further 4 or so minutes.
Combine the cheese sauce, chicken, pasta and broccoli together in the casserole dish, giving it a gentle stir to make sure that the sauce reaches all the corners and coats everything. Top with grated cheddar. Cook for 25-30 minutes.
Serve with mixed vegetables, salad or garlic bread. Enjoy!
Don't forget to take a photo if you try this recipe and send it to us for a chance to win free cheese!!