Noodle Chicken Gratin with Broccoli

Ingredients

• 1 Broccoli
• 500 g chicken breast fillet (2 chicken breast fillets)
• 300 g tortiglioni pasta
• 1 stale roll
• 4 tbsp grated Parmesan
• butter flakes (for topping)
• 40 g Butter
• 1 onion (finely diced)
• 40 g flour
• 200 ml whipping cream
• 400 ml Vegetable broth
• Salt
• Pepper
• 3 tbsp grated parmesan

Instructions

1. 1.

   Wash the broccoli and cut into florets, blanch in boiling salted water for 5 minutes, drain and shock with ice water. Cook the pasta al dente according to package instructions. Cut the chicken into bite‑sized pieces, lightly salt and pepper. Crumble the stale roll and mix with grated parmesan.

2. 2.

   Sauté the diced onion in butter until translucent. Add flour, stir, let it brown slightly, then gradually whisk in liquid a little at a time until a thick, lump‑free roux forms; add the remaining liquid all at once. Bring the sauce to a boil and season to taste.

3. 3.

   Layer the pasta, chicken, and broccoli alternately in a baking dish, pour over the sauce, and top with the roll‑parmesan mixture. Sprinkle butter flakes on top and bake in a preheated oven at 200°C for about 30 minutes until golden brown.