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Chicken & broccoli pasta bake

Chicken & broccoli pasta bake

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(103 ratings)

Ready in about 40 mins

Easy

Serves 4
This dish can be assembled ready for baking a good few hours ahead - and it's all cooked in one pan

Nutrition and extra info

Nutrition:

  • kcal665
  • fat27g
  • saturates10g
  • carbs71g
  • sugars0g
  • fibre4g
  • protein37g
  • salt0.42g
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Ingredients

  • 350g pasta shells or quills
  • 200g broccoli, cut into very small florets and the stems thinly sliced

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 350g boneless, skinless chicken breasts, thinly sliced

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 175g chestnut mushroom, 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

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 85g mature cheddar, grated
  • 1 garlic clove, finely chopped
  • 50g flaked almond

Method

  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.

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Comments (109)

ciaraheffron's picture
5

Beautiful! Made a veggie version too using quern pieces! Both beautiful!

Metrotile1250's picture

Tried this last night, was looking for something different. We were not disappointed. Really tasty. Would agree with the comments about it drying out so I had 100ml of semi skimmed milk before oven baking. Delicious. Going to have left overs for lunch Yum Yum!

sol_jenfa's picture
5

Made this for my partner and we both loved it. Used single cream and light boursin to reduce calories. I didn't have any nuts or spring onions and didn't think the breadcrumbs were necessary. This has definitely gone into our recipe binder to be made again. Yummy x

culling83's picture
5

Easy to do mid-week.

loubylou83's picture
4

Really nice dish, very tasty although does go a little dry so may use a bit more cream or creme fraiche next time. Would recommend.

tenjiwe's picture
5

This recipe was delicious. I used actual sun-dried tomatoes - just roughly chopped them and added them with the mushroom. very nice.

lynnfitz's picture
4

Made this tonight and it went down well with the whole family (especially my 10 month old baby!) I used a few subs - didn't have sundried tomato paste, so just used normal tomato puree. Used Philly with chives instead of Boursin. Didn't have any flaked almonds or garlic so sprinkled it with crushed cornflakes, and used finely chopped red onion instead of spring onions. Just thinking it's probably nothing like the original recipe now ha ha!

As others said earlier, it does dry up a bit when it cools down so best eaten fresh, but just add a bit of milk when reheating to put some moisture into it and it's fine. Will definitely make it again and freeze the leftovers.

muppers80's picture
3

I've been calorie counting and I couldn't believe that this recipe is only 665 calories. I went through and calculated each ingredient based on weight and this recipe is actually 883 calories per serving. A bit too rich for my blood.

loobylew's picture
3

Just had this tonight and was very disappointed. Sauce had no flavour at all yet I used the quantities stated. Like the addition of the broccoli but would use more/stronger cheese next time.
Didnt use the almonds as I cant bear nuts but maybe would try with a few crushed up crisps on the top fo some added crunch.
Waste of boursin tho, should have had it on toast instead!

chuckyegg68's picture

this dish was easy to make and it was very very tasty. i used tomato puree instead of sundried tomato paste, but very yummy 10 out of 10

akussa's picture
3

Made this for a family dinner. I used low fat creme freshe and light Boursin. I added more as read that it's rather dry and despite adding more it was still too dry for my liking.
It was a tasty dish but not sure one i'd make again.

tormcr's picture
3

Yes this was nice, but like others sauce was overpowered by the pasta. I didn't increase the quantities as I was making this for myself. I had to change a few things, I used tomato purée, a plain soft cheese that I had in adding garlic and some herbs to myself, no flaked almonds but bread crumbs for that extra crunch. I also made a huge error and forgot to defrost my chicken but all in all I enjoyed it. If I do this again I will make sure I add chicken and I would considor increasing the sauce as a lot of people suggested. My partner would prefer some meat in it!

sue_ann's picture
5

Easy and my husband and daughter really enjoyed it. lots left over so I have frozen the rest. I will make this again.

qubaros's picture
4

Loved it! Even my fussy 5 year old had seconds. I used creme fraiche instead of cream and emmental instead of cheddar. Will do again

skeldie's picture
4

Delicious recipe. Would recommend to cook it immediately, rather than reheat, as the sauce disappears!

gallopinggoose's picture
5

This is a family favourite and I use the recipe quite a lot as it is so easy to put together. An excellent way to serve broccoli where kids are involved, they love the combination of the flavours and don't worry about the "green stuff"!!!

jmc123's picture
5

This is a firm favourite in our house, real comfort food. Great way to make 2 chicken breasts stretch to 4 people. Good as left overs too! My teenage son had it cold as a salad in his lunch box.
Tried with pine nuts but toasted almonds are better. Also forgot to add the sundried tomato paste once and it was still delicious!
I do tend to add more cream and cheese than stated otherwise it can be a little dry. I'll try adding some white wine next time.
Try this you won't be dissapointed

racheypoo84's picture

iv made this a few times.the whole familly love it and always want more.it is very easy and quick to cook.excellent.

pizzaandpastalover's picture
5

Yum! Very tasty and filling pasta bake, using half-fat creme fraiche instead of cream makes it a little healthier.

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