Instructions

1. Heat a large pan over medium-high heat and drizzle with olive oil. Season the chicken mini fillets then add to the pan and cook through. Remove from heat and set aside.
2. Bring a large pot of salted water to a boil then add the pasta and cook following the pack’s instructions. Add the broccoli florets for the last 2-3 minutes of cooking. Drain once pasta is cooked.
3. While pasta and broccoli are cooking, add milk and garlic to a small saucepan, bring to the boil then remove from heat and set aside to allow the garlic to infuse.
4. Melt butter in a large saucepan sitting over medium heat then stir in the flour. Cook for about 1-2 minutes. Remove the garlic from the milk then slowly pour the milk into the flour and butter mix whisking as you pour. Cook over medium / medium-high heat, stirring constantly, until sauce thickens. Add nutmeg then season with salt and pepper to taste.
5. Remove from heat and stir in about 2/3 of the grated cheese. Add the cooked chicken, pasta and broccoli, toss to coat. Pour into a large baking dish then scatter over the remaining cheese. Grill in the oven until cheese is melted and bubbling, 2-3 minutes. Serve immediately.