Easy Chicken & Broccoli Pasta Bake (for two)

• 4 ounces (1 cup/150g) macaroni pasta
• 1/3 of a broccoli crown (about 1 cup) chopped
• 1 tsp light olive oil
• 2 small or 1 large (150g) chicken breast, cut into bite sized pieces
• 1 small onion, peeled and finely chopped
• 1 small clove garlic, peeled and minced
• 3/4 cup (180ml) chicken stock
• 1/3 cup (3 ounces/90g) cream cheese
• 6 TBS grated Mozzarella, divided
• salt and black pepper to taste

• 8 crackers made into crumbs
• 1 TBS melted butter

1. Cook the macaroni in a large pot of lightly salted water to al dente, according to the package directions. adding the chopped broccoli to the water for the last 2 to 3 minutes of cook time.
2. Drain, rinse with cold water, and drain again. Set aside.
3. Preheat the oven to 375*F/190*C/ gas mark 5. Butter a 4 cup/1 liter shallow casserole dish and set aside.
4. Heat the oil in a medium sized non-stick skillet. Add the chicken breast pieces and cook over medium heat until the chicken is cooked through and starting to brown.
5. Add the onion and garlic and continue to cook for a few minutes, until the onion is softened. Season to taste with salt and black pepper.
6. Add the chicken stock to deglaze the pan and then take off the heat and whisk in the cream cheese, until it melts. Stir in the cooked broccoli and pasta., along with half of the mozzarella.
7. Spread into the prepared casserole dish, smoothing the top over. Sprinkle with the remaining mozzarella cheese.
8. Whisk the crumbs and butter together and sprinkle over top of the cheese.
9. Bake in the preheated oven for 15 to 20 minutes, until golden brown and the cheese has melted.

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