Crispy Chicken And Pasta

• 1 cup uncooked pasta, i use spiral pasta
• 30 g butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 2 teaspoons grainy mustard
• 1/4 cup grated cheese
• 1 1/2 cups chopped chicken (500g/1 pound)
• Topping
• 1 cup grated cheese
• 50 g butter, melted
• 2 cups stale breadcrumbs
• 2 tablespoons parsley, finely chopped

1. Cut chicken into small pieces and slightly brown in a fry pan. In the mean time, boil your water and cook your pasta. Once chicken is cooked, remove from pan and set aside.
2. In a small saucepan melt your butter and then add your flour, allow to cook for a minute or so.
3. Add your milk and whisk continuously, medium heat, until you have a thick white sauce.
4. Add your seeded mustard and cheese.
5. Once combined, add your chicken and cooked drained pasta.
6. Pour mixture into a oven proof dish 9-1/2" x 1-1/2" (i use Pyrex pie dish)and set aside.
7. To make the crunchy topping combine all the topping ingredients together and sprinkle over the chicken pasta mix in dish.
8. Bake in a 350F/180C oven until the topping becomes crunchy and nicely browned.
9. Serve on its own or with a salad and garlic bread.

pasta, butter, flour, milk, grainy mustard, grated cheese, chicken, topping, grated cheese, butter, breadcrumbs, parsley

Taken from www.food.com/recipe/crispy-chicken-and-pasta-215415 (may not work)