Chicken and Broccoli - Two Ways - Both Work

Last night I made a Chicken and Potato Salad for the kids and they loved it

I still had 2 chicken breasts left to cook
Plus in the fridge was
A head of Broccoli
A red and a yellow Capsicum
A shallot
A Cucumber
Bread and Butter Pickled Cucumbers
Loving the colouful food 
Mayonnaise (Make your own  It is so simple, particularly  if you use your blender)
click here to get the easy recipe
Here is the Mayo I made and the Bread and Butter Pickles
I love them and use them in so many ways
I like to use the vinegar to make the mayo, just lifts the Mayo and makes it special

Corn in the freezer
Pasta in the pantry

I can make something with these.
Rather than make a large salad, not good to have it hanging around too long
I decided to split the ingredients
Made a Salad and also a Pasta Bake

So first poach the chicken in chicken stock preferably Homemade
I quite often add some Vegeta Chicken Stock Powder
It’s an excellent flavour boost
Bring the stock to the boil
Add chicken breasts, make sure they are covered
Bring back to the boil, drop the heat and simmer for about 2 minutes
Put a lid on the pot and leave till it has cooled
Do this earlier in the day

Chicken will be perfectly poached
Set aside and cut into cubes

Reserve the stock

Meanwhile
Break the broccoli into florets and into boiling salted water
Cook for just a couple of minutes, Want to keep it lovely and green

Strain into a colander… Keeping the water to cook the Pasta
Run the broccoli under cold water to cool down, then drain

Bring the water back to the boil and add 3 cups of pasta shells
Cook till al dente about 8m minutes
Drain divide into 2

Chop the peppers
Finely chop the shallot,
De-seed the cucumber and chop, you need about 1/2 cup

Let’s make the salad first
Into a large bowl
Place Half of the broccoli, half the peppers and shallots
1/2 cup chopped cucumber
3-4 slices of Bread and Butter Pickles finely chopped

Half the cooked Pasta
1 cubed chicken breast

Big dollop of Mayonnaise

 Toss and let sit for about an hour for the flavours to meld

Now lets work on the Bake

3 Tablespoons butter
3 Tablespoons Flour
1 1/2 cups Chicken stock

Melt the butter
Add the shallot and peppers
Season with S & P
Cook gently about 3-4 minutes to soften the vegetables

Add the flour
Cook about 3-4 minutes to get rid of the raw flour taste
Add chicken stock

Whisk well and heat till it starts to simmer and thickens
Once again simmer, stirring so it doesn't form any lumps

Add the remainder of the Broccoli, Pasta. Chicken  and a cup of frozen corn

Place in baking dishes.
You can freeze it at this stage

When you are ready to eat it
Top with some breadcrumbs and cheese
Bake for about 25 minutes, till it is bubbling and golden on top

Perfect