for 4 servings
- 1 head Broccoli
- 2 Chicken breasts (500 g)
- 11 ounces ziti (or tortiglioni)
- 1 day-old Bread roll
- 4 tablespoons Parmesan cheese (grated)
- For the sauce
- ⅕ cup butter
- 1 onion (finely diced)
- ½ cup flour (scant)
- ⅞ cup cream
- 1 ⅔ cups vegetable stock
- 3 tablespoons Parmesan cheese (grated)
Wash the broccoli and divide into florets. Blanch in boiling, salted water for 5 minutes, then drain and refresh in ice-cold water. Cook the pasta according to the package instructions until al dente. Cut the meat into bite-sized pieces and season lightly with salt and pepper. Crumble the bread rolls and mix with the cheese.
Heat the butter and sweat the diced onion until translucent. Stir in the flour and cook briefly without browning. Then gradually add sufficient liquid to produce a thick, lump-free paste. Stir the rest of the liquid in all at once. Bring the sauce to the boil, season to taste and stir in the grated Parmesan.
Fill a baking dish with alternate layers of pasta, meat and broccoli. Pour the sauce over and cover with a layer of mixed breadcrumbs and cheese. Dot with butter and bake in a preheated oven (200°C) for about 30 minutes, until golden brown.
Can be frozen.