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Chicken and Broccoli Pasta Bake

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Preparation Time: 5 minutes
Cooking time: 10 minutes
Energy level per serving: 680 kcals
Saturated fat level per serving: 12 grams
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 30
This recipe has been visited 12899 times

Ingredients:

Metric Imperial

230 gm(s) broccoli

360 gm(s) pasta (penne or shells)

370 gm(s) boneless skinless chicken

200 gm(s) mushrooms

4 tbsp(s) sun-dried tomato paste

80 gm(s) soft cheese (Philadelphia)

284 ml(s) single cream

1 bunch(es) spring onions

90 gm(s) Cheddar cheese

1 garlic clove

45 gm(s) almonds

Had this last night, went down a treat with the kids - definitely to be repeated!

Posted by: Jenny68 on 19 December 2007

Click here to view Jenny68's Cookery Book

Cooking Steps:

Slice up the chicken into thin strips

Preheat the oven to 190C/gas 5.

Boil the pasta for 12 minutes adding the broccoli after 6 minutes

Heat the a couple of table spoons of oil in a wide pan,

Add the chicken and fry until browned.

Add the mushrooms and fry for 1 minute, then add the tomato paste, cheese and cream. Gently simmer and stir until the cheese has melted to thicken the sauce.

Season with salt and pepper

Pour the sauce over the pasta and then tip into a shallow over-proof dish and level the top.

To make the topping mix the rest of the ingredients (spring onions, cheddar, garlic and almonds) and sprinkle over the pasta.

Bake for 20 minutes until golden