About the Recipe
A much lighter version of more decadent mac n’cheese, where the meat is poached and veggies added!

Ingredients
3 cups dried small pasta shapes (macaroni or small shell for example)
3 skinless chicken breasts
2.5 cups skim milk
2 bay leaves
Black pepper, freshly ground is preferred
1 tbsp EVOO
3 tbsp all purpose flour
4 spring onions, diced
1 tbsp whole grain mustard
1 cup frozen peas (any mixed vegetable will do but cooked and drained)
Handful of chopped parsley
Chopped chives (optional)
1 cup shredded light mature cheddar cheese
Preparation
Cook the pasta in a large pot of boiling water (salted), until al dente, then drain and set aside.
Put the chicken in a pan, cover with the milk, add the bay leaves and grind some black pepper over it. Bring to a simmer, then poach the breasts for 7-10 minutes, or until cooked fully. Leave it too cool, then cut into chunks.
In the pasta pan, heat the oil, and stir in the flour and seasoning. Slowly whisk in the warm poaching milk and bay leaves. Cook, stirring constantly over a medium heat. Once thickened, add the chicken chunks, peas, spring onions, mustard, most of the herbs and 2/3 of the cheddar cheese. Season to taste.
Spoon the mixture into a baking dish, and scatter over the remaining cheese. Grill under the broil for 4-5 minutes until golden brown. Scatter with remaining parsley, chives and quick grind of black pepper.