Crispy Chicken And Pasta - cooking recipe

Ingredients

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

Preparation

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