Ingredients
3 cups of pasta (we suggest wholewheat pasta for extra fibre)
3 cups of veggie or chicken stock
2 cups of cooked chicken cut into cubes
450g of broccoli florets
1 cup of full cream milk
2 tbsp of maizena (cornstarch)
1 tsp fried oregano
1 tsp dried basil
½ tsp salt
1 cup of grated cheddar cheese
Black pepper to taste
½ cup of Greek yoghurt
Method
Preheat your oven to 180 degrees Celsius. Take a baking dish / casserole dish and grease it a bit of butter or spray ‘n cook and set aside.
In a pot, bring stock to the boil. Then add your pasta and cook according to the instructions on the packet. Once cooked do not drain the pasta.
In another small bowl whisk together your maizena and milk and add it to the pasta along with the herbs, salt and black pepper. Cook for a couple of minutes until thickened. You need to stir it once or twice.
Turn off the heat and add your cooked chicken and broccoli. You can cook your chicken beforehand in another pan with a drizzle of oil. Stir everything together and place it in your prepped baking dish and then bake covered for about 15 mins.
You can then add in your Greek yoghurt and mix. Then add your grated cheese on top, place back into the oven and bake until the cheese is melted. Enjoy!
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