In a pan of hot salted boiling water, cook the broccoli for 10mins then set aside.
In a small bowl, mix the cornflour and crème fraiche together, set aside.
In a large lidded frying pan, fry the chicken for around 5mins until lightly coloured on the outside, but not fully cooked.
Add the garlic and mushrooms and cook for a further few mins.
Add the stock and milk and bring to a gentle boil. Add the pasta and combine all together.
Cover and simmer for around 15mins until the chicken is cooked through and your pasta is cooked to your liking. Stirring occasionally throughout.
Stir in the creme fraiche mixture, broccoli and grated cheese, season and cook for a further few mins.
Serve with some extra cheese (cheddar or parmesan) on top with some crunchy garlic bread on the side.
