Chicken & broccoli pasta bake

By Birgitta

Ingredients

• 350 g pasta shells
• 200 g broccoli, cut into small florets
• 2 tbsp olive oil
• 350 g chicken breast, thinly sliced
• 175 g chestnut mushrooms, quartered
• 4 tbsp sundried tomato paste
• 80 g soft cheese with garlic & herbs Boursin)
• 284 ml single cream
• 1 bunch spring onions, finelt sliced
• 85 g mature cheese, grated
• 1 garlic clove, finely chopped
• 50 g flaked almonds

Details

Servings 4

Preparation

Step 1

Heat oven to 190C. Boil water and cook pasta 5 min, add broccoli florets and boil a further 5 min (adjust times according to pasta used). Drain and set aside.

Heat the olive oil in a wide pan and fry the chicken until lightly brown. Add mushrooms and fry for 1 minute, stir in tomato paste, soft cheese and cream. Gently simmer until the cheese has melted. Season with salt & pepper. Stir in pasta and broccoli and tip into ovenproof dish.

Mix together spring onion, cheddar, garlic and almonds. Sprinkle over pasta. Bake for 20 min.