CHICKEN & BROCCOLI PASTA BAKE RECIPE - BBC GOOD FOOD
This dish can be assembled ready for baking a good few hours ahead - and it's all cooked in one pan
Provided by Good Food team
Categories Lunch, Pasta, Supper
Total Time 40 minutes
Prep Time 5 minutes
Cook Time 35 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Heat the oven to 190C/ fan170C/ gas 5. Bring a large pan of salted water to the boil. Throw in 350g pasta shells or quills, stir well and return to the boil.
- Cook for 6 minutes, then add 200g broccoli, cut into very small florets and stems thinly sliced, and cook for 5-6 minutes more until the pasta is just cooked. Drain well, then return to the pan.
- Heat 2 tbsp olive oil in a wide pan, add 350g thinly sliced boneless, skinless chicken breasts and fry until lightly browned.
- Tip in 175g quartered chestnut mushrooms and stir fry for 1 minute, then stir in 4 tbsp sundried tomato paste, 80g soft cheese with garlic and herbs and a 284ml carton single cream.
- Gently simmer, stirring, until the cheese has melted to thicken the sauce. Season with salt and pepper.
- 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.
- Mix a bunch of finely sliced spring onions, 85g grated mature cheddar, 1 finely chopped garlic clove and 50g flaked almonds for the topping and sprinkle over the pasta. Bake for 20 minutes until golden.
Nutrition Facts : Calories 665 calories, FatContent 27 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 71 grams carbohydrates, FiberContent 4 grams fiber, ProteinContent 37 grams protein, SodiumContent 0.42 milligram of sodium
CREAMY ONE-PAN CHICKEN & BROCCOLI PASTA - BBC GOOD FOOD
Who doesn’t love a creamy chicken pasta? If you don’t have broccoli, there are so many alternatives – green beans, halved brussels sprouts or leafy greens
Provided by Good Food team
Categories Dinner
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 2
Number Of Ingredients 11
Steps:
- Drizzle a little oil into a large, high-sided frying pan set over a medium heat. When the pan is hot, add the chicken and garlic, and fry for 5 mins, stirring often so it doesn’t burn. Pour in 900ml boiling water, then add the stock cube and pasta along with some seasoning. Bring to the boil, then cover and simmer for 8 mins.
- Stir in the peas and broccoli for the last 4 mins of cooking time, and replace the lid. You might need to increase the heat slightly to get the temperature back up to a simmer. Add a splash more water if the pasta is looking dry. After 4 mins, remove the lid and reduce the heat to low, then stir in the crème fraîche. Taste for seasoning. Remove the pan from the heat and stir through the lemon juice, parmesan and mint leaves. Finish with some extra parmesan, if you like.
Nutrition Facts : Calories 957 calories, FatContent 54 grams fat, SaturatedFatContent 28 grams saturated fat, CarbohydrateContent 63 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 11 grams fiber, ProteinContent 49 grams protein, SodiumContent 2.5 milligram of sodium
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