Chicken Mornay

GF, DF amd RSF

Ingredients:

• 2 large chicken breats

• 250g gluten free/spelt pasta

• 1 small brocolli cut into florets

• 1 1/2 cups sliced mushrooms

Sauce:

• 1/2 small cauliflower cut into florets

• 2 garlic cloves finely diced

• 1 small onion diced

• 1/2 tsp of nutmeg

• 3 tbsp nutrtional yeast

• 1/2 cup cashew nuts

• 1/2 cup almond milk

• 1/2 tbsp dijon mustard

• Salt and pepper to taste

Method:

1. Pre heat oven to 180 degrees C and grease a casserol dish.

2. Bring a medium saucepan of water to boil and add in your pasta.

3. On top of this sauce pan add your steamer basket and put in your cauliflower and broccoli and steam until soft.

4. While this steams, add your onion and garlic to a heated frypan with 1 tbsp of olive oil. Saute for 3 mins.

5. Scoop out 3/4 of the onion mixture and add to a food processor and set aside.

6. Now add your chicken to the pan with 1 tbsp of olive oil, fry until chicken is cooked through for around minutes.

7. Add in your mushrooms with 5 minutes to go.

8. While this cooks remove you brocolli and set aside while adding the cauliflower to the food processor with the onion mixture.

9. Drain pasta and set aside.

10. Add the rest of the sauce ingredients to the food processor and blitz until smooth and creamy.

11. Once your chicken is cooked, add in your sauce, broccoli and pasta. Mixing it well.

12. Transfer mixture to your prepared dish and place in the oven for 20 minutes.