Cheesy Chicken Breast and Chorizo Penne Gratin

While the pasta cooks, heat a large frying pan on medium-high heat (no oil). Once hot, add the diced chicken and fry until browned, 5-6 mins. Halfway through cooking, add the chorizo to the pan for the remaining amount of time, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

Meanwhile, in a small bowl, combine the breadcrumbs with the olive oil for the crumb (see pantry for amount). Season with salt and pepper and set aside. 

Heat your grill to high. 

Once the meat has browned, stir in the garlic and fry for 30 secs.

Add the butter for the roux (see pantry for amount) and allow it to melt. Stir in the flour (see pantry for amount) and cook until it forms a paste, 1-2 mins - you've made a roux!

Next, gradually stir in the water for the sauce (see pantry for amount), followed by the chicken stock paste. Bring to the boil, then stir and simmer until thickened, 1-2 mins. 

Stir the creme fraiche into the sauce, then remove from the heat. Sprinkle in the Cheddar cheese and stir until melted. 

Stir the cooked pasta into the cheese sauce. Taste and season with salt and pepper if needed.

Add a splash of water to loosen if you feel it needs it, then transfer to an appropriately sized ovenproof dish. Sprinkle the crumb evenly over the top.

Pop under the grill until the crumb is golden, 5-6 mins.

Meanwhile, clean your frying pan and pop it back on medium-high heat with a drizzle of oil. 

Once hot, add the broccoli and stir-fry for 2-3 mins. Add a splash of water and immediately cover with a lid or some foil.

Lower the heat to medium and allow to cook until the broccoli is tender, 4-6 mins. Remove from the heat and season with salt and pepper.