175 g (6 oz) skinless chicken breast fillets, chopped
150 ml (1/4 pint) double cream
75 ml (3 fl oz) dry white wine
1 teaspoon wholegrain mustard
175 g (6 oz) pasta, such as penne
125 g (4 oz) broccoli florets
75 g (3 oz) dolcelatte cheese, chopped
25 g (1 oz) fresh breadcrumbs
salt and pepper
green salad, to serve
Heat 1 tablespoon of the oil in a frying pan, add the onion and cook for 2 minutes, then add the chicken and cook for a further 5 minutes until cooked through. Stir in the cream, wine and mustard and simmer for 5 minutes.
Meanwhile, cook the pasta in a saucepan of lightly salted boiling water for 10 minutes, or until just tender, adding the broccoli for the final 5 minutes. Drain, add to the sauce and stir well to coat. Add the cheese, stir well and season.
Tip the mixture into an ovenproof dish, sprinkle over the breadcrumbs and drizzle over the remaining oil. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes until golden and bubbling. Serve with a green salad.