Chicken & broccoli pasta bake

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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

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Results 1-20

• Caroline

  14 November 2007

  Caroline rated and commented on this recipe

  

  looks and tastes like bogeys my daughter said

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• Louise

  08 December 2007

  Louise rated and commented on this recipe

  

  Ha ha- love the bogeys comment from Caroline. We all really liked this and it was simple enough for my six year old to help make it, served it with some nice homemade bread. Will definately make again.

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• Lesley

  13 January 2008

  Lesley rated and commented on this recipe

  

  My boys (teenagers) and husband loved it - bogeys were never mentioned.

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• katieluvbunny

  16 January 2008

  katieluvbunny rated and commented on this recipe

  

  I used the lower fat Boursin and Elmlea single light cream to make this a little healthier! It was delicious and easy to make, we will be having it again.

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• sara-jane

  19 January 2008

  sara-jane commented on this recipe

  Really enjoyed this recipe. I didn't put the broccoli in as my son doesn't like it. instead I served some on the side for the rest of the family. Will be having this again. Passed recipe on to several friends.

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• Flip

  05 February 2008

  Flip rated and commented on this recipe

  

  Great tasting dish however I made it early to bake later for dinner and it went quite stodgy and had no sauce left. I would definately make it again but just won't reheat it, eat freshly made!! I also swapped the cream for half fat creme friache and it still tasted great.

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• Deej

  07 February 2008

  Deej rated and commented on this recipe

  

  Really easy and quick. Substituted gluten-free pasta and it worked a treat. Would use a stronger-tasting cheese next time. Also, as stated previously, noticed that all sauce had been absorbed by the pasta upon reheating. Still tasty though.

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• Ratzakli

  09 February 2008

  Ratzakli commented on this recipe

  A firm favourite, but very, very filling. So leftovers can be frozen. It defosts & re-heats well

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• Mhairi

  28 February 2008

  Mhairi rated and commented on this recipe

  

  Easy to make, tasty and nutritious. I used half fat creme fraiche instead of cream which worked well. I put a batch in the freezer so will see how dry it is when I re-heat it. May just be a case of adding more Creme fraiche?

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• Jo & Paddy

  21 March 2008

  Jo & Paddy commented on this recipe

  Delicious! Cooked amount for 4 people although only 2 of us. We ate 3/4 of it because it was so good. I ate some as a cold lunch the following day and it was still very tasty.

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• Jo & Paddy

  21 March 2008

  Jo & Paddy rated this recipe

  

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• Lynsey

  31 March 2008

  Lynsey rated this recipe

  

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• Annie

  04 April 2008

  Annie rated and commented on this recipe

  

  A tasty midweek meal, which can be varied as you like - e.g use tuna rather than chicken, add tomatoes, ham or other veg; use pine nuts instead of almonds etc etc.

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• Julie-Ruth

  16 April 2008

  Julie-Ruth commented on this recipe

  A delicious recipe I used half fat creme fraiche instead of cream for a lighter meal plus a little white wine as well!!

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• Mary

  21 April 2008

  Mary rated and commented on this recipe

  

  I have made this recipe dozens of times. When my daughter went off to University I put it into a recipe file for her. It freezes perfectly. Now living in Yemen I make it with whipping cream as any other cream is difficult to get. Works perfectly, although I double the sauce quantities, it keeps it more moist, especially if I am freezing it. It is delicious with garlic bread.

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• TERRORIST COOK

  18 May 2008

  TERRORIST COOK commented on this recipe

  i loved this so much it went brilliant with my wife she said it was great and well i went with somthing new as she told me to do an gave me this dish to cook and im always cooking for her because she loves my dishes

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• Maz

  23 May 2008

  Maz rated and commented on this recipe

  

  I have cooked this dish many times and is a favourite with my 4yr old daughter and hers friends. she has helped me to prepare as well. Definetly is a dish that you don't want to prepare to much in advance as the pasta soaks all the sauce up and can end up being a bit dry.

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• ByrneR

  30 June 2008

  ByrneR commented on this recipe

  I too have cooked this many times and my son has too. I agree the sauce gets absorbed. Good idea to double the sauce - I'll try that next time. We all love this dish.

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• Caraline

  14 July 2008

  Caraline commented on this recipe

  Sorry - wasn't keen on this one, although my husband liked it. Thought that despite increasing the sauce element and cooking immediately, it dried out somewhat.

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• MushyPeaBrain

  20 July 2008

  MushyPeaBrain rated and commented on this recipe

  

  Delicious!! My husband wolfed this down and wants me to cook it again as soon as possible. Very easy to make. Can see this becoming a firm family favourite.

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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 pkt soft cheese with garlic and herbs (such as Boursin)
• 284ml carton single cream

FOR THE TOPPING

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

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Difficulty and servings

Serves 4

Preperation and cooking times

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 pkt soft cheese with garlic and herbs (such as Boursin)
• 284ml carton single cream

FOR THE TOPPING

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

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

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