Chicken & broccoli pasta bake - with Philly

This dish can be assembled ready for baking a good few hours ahead - and it's all cooked in one pan

Recipe uploaded by

Good Food

 68 ratings

Recipe by Good Food

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in about 40 mins

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 chickenbreasts, thinly sliced
• 175g chestnut mushrooms , quartered
• 4 tbsp sundried tomato paste
• 80g pkt soft cheese with garlic and herbs (such as Boursin)
• 284ml carton single cream

• bunch of spring onions , finely sliced
• 85g mature cheddar , grated
• 1 garlic clove , finely chopped
• 50g flaked almonds

• 

  1. Preheat the oven to 190C/gas 5/fan170C. Bring a large pan of salted water to the boil. Throw in the pasta, stir well and return to the boil. Cook for 6 minutes, then add the broccoli and cook for 5-6 minutes more until the pasta is just cooked. Drain well, then return to the pan.
  2. Heat the oil in a wide pan, add the chicken pieces and fry until lightly browned. Tip in the mushrooms and stir fry for 1 minute, then stir in the tomato paste, cheese and cream. Gently simmer, stirring, until the cheese has melted to thicken the sauce. Season with salt and pepper.
  3. 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.
  4. Mix the spring onions, cheddar, garlic and almonds for the topping and sprinkle over the pasta. Bake for 20 minutes until golden.

  

  Making it different

  Instead of chicken and broccoli, try using cubed ham and green beans.

  665 kcalories, protein 37g, carbohydrate 71g, fat 27 g, saturated fat 10g, fibre 4g, salt 0.42 g