A tasty way to use up the remains of a roast chicken.
Cook pasta shells until just al dente, drain and tip into a casserole dish. Remove the meat from a left-over roast chicken,
cutting into bite-sized chunks, and mix in with the pasta. Cut courgettes into thin D-shaped slices and stir these in.
Make a cheese sauce by melting a good knob of butter in a saucepan and stirring in a couple of Tbs plain flour. Cook gently
for a few minutes, then stir in whole milk over a gently heat, stirring all the while, until you have a nice thick sauce.
Season with salt, pepper and a pinch of nutmeg and add a good handfull of grated Gruyère cheese, stirring until melted,
then pour this over the chicken and pasta. Sprinkle with a little more grated Gruyère and bake in a 180°C oven for about
30 minutes, until golden brown and bubbling. A simple salad with be a good accompaniment.