Directions

In a medium saucepan, whisk the milk into the flour. Stir in 2 mL (1/2 tsp) of the salt and the cayenne. Bring to a boil over moderate heat and cook, stirring constantly, for 5 minutes or until lightly thickened. Add the broccoli and Cheddar, and cook, stirring, for 1 minute or until the cheese is melted.

Pour the broccoli-cheese mixture over the pasta in the baking dish. Place the chicken on top and sprinkle with the rosemary and the remaining 1 mL (1/2 tsp) salt. Cover with foil and bake for 25 minutes or until the chicken is cooked through.

Serves 4.