Chicken & broccoli pasta bake

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• Food Glorious Food

  22 July 2008

  Food Glorious Food rated and commented on this recipe

  

  very nice. used tomatoes and not mushrooms - worked well.

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• Food Glorious Food

  24 July 2008

  Food Glorious Food commented on this recipe

  was nice - flavourful. used tomatoes instead of mushrooms - worked well

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• kandjsykes

  27 July 2008

  kandjsykes rated and commented on this recipe

  

  Great for using up those oddments you have left in the fridge at the end of the week - done this several times and never had the same combination twice. Always goes down well though.

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• Philippa

  12 August 2008

  Philippa rated and commented on this recipe

  

  The only reason I cooked this was because I'd had it booked marked for ages and felt bad about deleting it without trying it. I had thirds, it was amazing! I used low fat creme fraiche and lower fat cheese and it was fine. I don't know if my almonds were a bit old but they weren't amazing. Next time I'd use toasted pine nuts. The next day it was dissapointing though. Dry and the broccoli had gone soggy.

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• Jaime George

  25 August 2008

  Jaime George commented on this recipe

  Yummy pasta bake, and simple enough for my 2.5 year old daughter to help make it with me. I added more almonds and cheese on top !

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• Linda

  22 September 2008

  Linda rated and commented on this recipe

  

  Loved it!!!!!!!

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• hmunro

  06 October 2008

  hmunro commented on this recipe

  This is becoming a favourite with my husband and teenage son! I just double the quantity of liquid required and it solves any question over the pasta absorbing too much! very tasty - thank you!

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• Julie Bahrain

  31 December 2008

  Julie Bahrain rated and commented on this recipe

  

  Made this twice recently, the second time without the chicken for my son's vegetarian girlfriend, it tasted just as good. Also changed the flaked almonds to pine nuts.

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• faykceb

  31 December 2008

  faykceb rated this recipe

  

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• lynkot

  04 January 2009

  lynkot rated and commented on this recipe

  

  Easy to make and delicious. the sauce with the boursin cheese is just awesome.

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• hanny

  05 January 2009

  hanny rated and commented on this recipe

  

  I made this for my boyfriend and he adored it. He gave it a nine out of ten (high praise indeed!) I used lots of almonds and creme fresh. And wow, the Boursin cheese is amazing. Thanks so much!

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• clarabellski

  07 January 2009

  clarabellski rated this recipe

  

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• RossDSA

  17 February 2009

  RossDSA rated this recipe

  

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• Ulla

  18 March 2009

  Ulla rated this recipe

  

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• mother*ship

  18 March 2009

  mother*ship rated and commented on this recipe

  

  This went down well in my house too, with my 2 kids and 2 visiting kids, a couple of them picked out the mushrooms, but otherwise cleared their plates. The OH liked it as well. Result!

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• Ahmad Mahran

  26 March 2009

  Ahmad Mahran commented on this recipe

  Used fresh chivs instea of spring onions, added shreded Mutzerella to the chedder topping, finally sprinkled some bread crumbs on the top to give ita reddish finish looks. looked fabilous out of the oven, tasted great to all the family.

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• ruth

  26 March 2009

  ruth rated and commented on this recipe

  

  Loved this recipe. As i am only one of me and this serves four i divided all the ingredients by four and rounded the numbers up. it was delicious but my goodness what a big portion just for me. will definitely make it again though.

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• Girl Flower

  07 April 2009

  Girl Flower rated and commented on this recipe

  

  Cooked it once and it's a firm favourite already! Tasted great even though I left out the mushrooms. Really easy to do as well so perfect for a mid-week meal! Well done again Goodfood.com!

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• Tony

  21 April 2009

  Tony rated and commented on this recipe

  

  Have done this twice now. Like others thought that the left overs became a bit dry, so doubled up on the Boursin, and add 300mls of half fat Creme Fraiche. I found the result much better. Also boned out and skinned some chicken thighs, I thought tastier and much, much, ceaper than skinned breast fillets. 10 out of 10 in our house now.

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• Tony

  21 April 2009

  Tony commented on this recipe

  Forgot to say used toasted Pine nuts as part of the topping, much better to my taste than the almonds.

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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

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 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 37.0g, carbohydrate 71.0g, fat 27.0 g, saturated fat 10.0g, fibre 4.0g, salt 0.42 g

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