• Preheat oven to 180˚C fan / 200˚C /360˚F convection / 390˚F.
• Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions less 1 minute.
• Add the broccoli to the pasta for the final 4-5 minutes cooking time.

While the pasta is cooking, make the Bechamel

• In a medium saucepan melt the butter over a medium heat.
• When the butter has just about melted, add the minced garlic and thyme. Cook for a minute.
• Stir in the flour. Cook for 2-3 minutes, stirring, then slowly add a little of the milk and stock, whisking with a balloon whisk in between each addition.
• Once all the liquid has been added, simmer gently for 4-5 minutes until the sauce starts to thicken.
• Take the pan off the heat, remove the sprigs of thyme, then mix in the cheese, dijon mustard and a pinch of black pepper. Stir in the shredded chicken.
• Drain the broccoli and pasta and tip into an 11 x 8 inch oven proof dish, then pour over the sauce. Mix to thoroughly coat the pasta and broccoli in sauce, then sprinkle over the grated mozzarella.
• Place in the preheated oven and cook for 30-35 minutes until golden and bubbling. Stand for a couple of minutes before serving.