Chicken & broccoli pasta bake
Ingredients
- 350g pasta shells or quills
- 200g broccoli cut into very small florets and the stems thinly sliced
- 2 tbsp olive oil
- 350g boneless, skinless chicken breasts thinly sliced
- 175g chestnut mushrooms quartered
- 4 tbsp sundried tomato paste
- 80g soft cheese with garlic and herbs
- 284ml single cream
For the topping
- bunch of spring onions finely sliced
- 85g mature cheddar grated
- 1 garlic clove finely chopped
- 50g flaked almonds
Instructions
- 1
Heat the oven to 190C/ fan170C/ gas 5. Bring a large pan of salted water to the boil. Throw in 350g pasta shells or quills, stir well and return to the boil.
- 2
Cook for 6 minutes, then add 200g broccoli cut into very small florets and stems thinly sliced, and cook for 5-6 minutes more until the pasta is just cooked. Drain well, then return to the pan.
6 min - 3
Heat 2 tbsp olive oil in a wide pan, add 350g thinly sliced boneless, skinless chicken breasts and fry until lightly browned.
- 4
Tip in 175g quartered chestnut mushrooms and stir fry for 1 minute, then stir in 4 tbsp sundried tomato paste, 80g soft cheese with garlic and herbs and a 284ml single cream.
- 5
Gently simmer, stirring, until the cheese has melted to thicken the sauce. Season with salt and pepper.
- 6
Pour the sauce over the pasta, stirring gently until coated, then tip into a shallow ovenproof dish (about 1.7 litre capacity) and level the top.
- 7
Mix a bunch of finely sliced spring onions, 85g grated mature cheddar, 1 finely chopped garlic clove and 50g flaked almonds for the topping and sprinkle over the pasta. Bake for 20 minutes until golden.
20 min
