Chicken and Broccoli Cheese

(SERVES 4)

• 350 g/12 oz broccoli, cut into florets
• 225 g/8 oz/2 cups cooked chicken, cut into bite-sized pieces
• 25 g/1 oz/2 tbsp low-fat spread
• 1 green (bell) pepper, chopped
• 1 onion, chopped
• 20 g/ ¾ oz/3 tbsp plain (all-purpose) flour
• 300 ml/ ½ pt 1 ¼ cups skimmed milk
• 50 g/2 oz/1 cup low-fat Cheddar cheese, grated
• Salt and freshly ground black pepper
• 25 g/1 oz/1 cup bran flakes, crushed
• 1.5 ml/ ¼ tsp chilli powder

To Serve:

• Bacon and Onion Topped
• Tomatoes

Cook the broccoli in lightly salted boiling water until just tender. Drain and transfer to an ovenproof serving dish. Scatter the chicken over. Melt the low-fat spread in the broccoli saucepan. Stir in the chopped pepper and onion and cook, stirring, for 3 minutes. Stir in the flour. Remove from the heat and blend in the milk. Return to the heat and bring to the boil stirring all the time. Cook for 2 minutes. Stir in the cheese and season to taste. Pour over the chicken and broccoli. Mix the bran flakes with the chilli powder and sprinkle over. Bake in a preheated oven at 190degree C/375degree F/gas mark 5 for 20 minutes. Serve hot with Bacon and Onion Topped Tomatoes.