Alternately, the Macaroni Pie Of AWESOME.
In our flat, we have a teeny-tiny freezer. Our fridge is an under-the-counter one, with the freezer being just about big enough to hold a tub of Ben and Jerry’s and a 400g loaf of bread. Having spent much of my life with two big freezers in the garage, I’m still getting used to this. I want to freeze a lot. I want to keep frozen vegetables, I want to freeze reduced meat, I want to freeze bread, I want to freeze leftovers. But the main problem is that now I’m on Slimming World, I want to freeze fruit.
I bought two tubs of frozen berries, only to discover that there was no room in our freezer because we had chicken and frozen broccoli in there. I wouldn’t eat the berries before they went off, so I took the broccoli and chicken out to put the berries in. Then I had to think of a recipe that would use chicken breasts and broccoli. This was that recipe.
There was also a little bit of invention in there — I noticed I had some leftover ham, so right before baking I spread ribbons of ham across the top. Words alone cannot express how delicious that layer of ham makes this.
It was born out of necessity but it has earnt it’s place in my recipe roster. We forgo having a roast dinner so we could eat the leftovers of this the next day. That’s how good it is.
- 350g frozen broccoli
- 250g macaroni
- 2 large (or 4 small) chicken breasts, cut into chunks
- 1 large red onion, sliced
- 2 thick slices of ham, cut into strips
- 8 Laughing Cow Light triangles
- 1 chicken stock cube
- 120g extra-strong cheddar
- Pre-heat the oven to 200C
- Boil the broccoli for around 5 minutes. Drain, deserving the water
- Whilst the broccoli boils, cook the macaroni. Drain and set aside
- Fry the sliced onion and chicken breasts until the chicken is browned on all sized. Mix the broccoli with the macaroni, the chicken and the onion, then press evenly into an ovenproof dish
- Put 500ml of the broccoli water into a pan and bring to a boil. Pour immediately over the Laughing Cow triangles and whisk thoroughly until you get a thick sauce. Crumble in the stock cube and whisk again. Pour evenly across the broccoli
- Top with the cheese and bake for 30 minutes