Toddler – Lemon Chicken and Broccoli pasta bake

1. Preheat oven to 190ËšC/Gas 5.
2. Place the penne in a large pan of boiling water and cook for 10 min.
3. Cut the chicken into bite sized pieces.
4. Place in a bowl and set aside.
5. Blanch the broccoli in a pan of boiling water for 2-3 minutes.

White sauce

1. Melt butter in a pan and add in the flour. Cook for 3 min over medium heat stirring constantly. Gradually add in the milk and stir until smooth. Simmer for 10min.
2. Add some grated nutmeg and set aside and keep warm until ready to use.
3. Whisk the stock into the warm béchamel sauce and add the cream/crème fraiche.
4. Simmer for a few minutes until you have achieved a thick pouring sauce, stirring occasionally — you should have about 500ml in total. Season with some freshly ground black pepper and enough lemon juice to taste.
5. Melt the butter in a small pan and sauté the onion for 3-4 minutes, then stir in the breadcrumbs, lemon rind and herbs.
6. Cook for another 1 or 2 minutes until lightly coloured. Remove from the heat.
7. Toss the pasta, cooked chicken pieces and broccoli florets together in a greased, shallow ovenproof dish that holds about 6 pints and is 5cm deep. Pour over the sauce to cover completely.
8. Sprinkle the breadcrumb mixture on top and bake for 15-20 minutes or until bubbling and the breadcrumbs are lightly golden. Transfer onto warmed plates and serve at once.