Chicken and broccoli pasta bake

Name: Chicken and broccoli pasta bake
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: European, Italian, Mediterranean
Ingredients: 350g pasta shells or quills; 200g broccoli, cut into very small florets and the stems thinly sliced; 2 tosp 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 carton single cream; bunch of spring onions, finely sliced; 85g mature cheddar, grated; 1 garlic clove, finely chopped; 50g flaked almonds

7 steps

Prep:5minCook:35min

https://www.bbcgoodfood.com/recipes/chicken-broccoli-pasta-bake

Updated at: Sun, 01 Sep 2024 09:18:19 GMT

Nutrition balance score

Good

Nutrition per serving

Calories852.1 kcal (43%)

Total Fat40.8 g (58%)

Carbs78.3 g (30%)

Sugars8.3 g (9%)

Protein45 g (90%)

Sodium647.2 mg (32%)

Fiber6.4 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

350gpasta shells

or quills

200gbroccoli

cut into very small florets and the stems thinly sliced

2 tospolive oil

350gboneless skinless chicken breasts

thinly sliced

175gchestnut mushrooms

quartered

4 Tbspsundried tomato paste

80gsoft cheese with garlic and herbs

284mlsingle cream

carton

spring onions

finely sliced

85gmature cheddar

grated

1garlic clove

finely chopped

50gflaked almonds

Instructions

Step 1

Heat the oven to 190C/ fan 170C/ 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.

Step 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.

Step 3

Heat 2 tosp olive oil in a wide pan, add 350g thinly sliced boneless, skinless chicken breasts and fry until lightly browned.

Step 4

Tip in 175g quartered chestnut mushrooms and stir fry for 1 minute, then stir in 4 tosp sundried tomato paste, 80g soft cheese with garlic and herbs and a 284ml carton single cream.

Step 5

Gently simmer, stirring, until the cheese has melted to thicken the sauce. Season with salt and pepper.

Step 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.

Step 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.