Pasta gratin with chicken and broccoli

Ingredients for 5 servings:

• 250g fusilli
• 250 g penne (wholemeal penne)
• 1 head of broccoli, cut into florets
• 200 g Emmental cheese, grated
• 400 g chicken fillet(s)
• 400 ml coconut milk, creamy
• 250 ml milk, 1.5%
• 1 tsp salt
• 1 tsp paprika powder
• pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

First, fry the chicken breast fillets in a pan over medium-high heat for 5-8 minutes. Then, add the coconut milk, milk, salt, and pepper, and let the meat simmer for 2 minutes over low heat. While the oven is preheating to 180-200°C, prepare the dish. Place the whole-wheat pasta in the casserole dish, then add the broccoli florets, and then the fusilli. If you don’t have this type of pasta, you can of course use a different type. The best part comes last: toss the fried breast fillets with coconut milk and milk. Spread the mixture evenly and season again if desired. After 15 minutes, sprinkle the gratin with Emmental cheese and let it cook in the oven for another 15 minutes. When it looks golden brown and crispy, remove your dish from the oven and let it cool for 10 minutes before serving.