Chicken and broccoli bake

Recipe from: 11/7/2002 12:00:00 AM

Ingredients 15
Servings 1
Minutes 10 mins


Serving Change
  • 350
    pasta shells
  • 200
    broccoli, broken into florets
  • 30
    olive oil
  • 350
    chicken breast fillets, cut into strips
  • salt and freshly ground black pepper
  • 250
    button mushrooms, quartered
  • 60
    sun-dried tomato paste
  • 250
    herbed cream cheese
  • 250
    hot milk
  • 6
    spring onions, roughly chopped
  • 125
    grated Cheddar cheese
  • 1
    garlic clove, crushed
  • 125
    fresh breadcrumbs
  • olive oil


10 mins
Preheat the oven to 180 °C and grease an ovenproof dish.
Cook the pasta in 3.5 litres rapidly boiling, salted water until just done. Drain.
Steam the broccoli in the microwave oven until just tender but still crisp. (Alternatively add to the pasta halfway through the cooking time and boil until just tender.)
Heat the olive oil in a pan, season the chicken with salt and pepper and stir-fry until just done but still juicy.
Add the mushrooms and stir-fry until lightly browned.
Remove from the heat and stir in the tomato paste.
Blend the cream cheese and milk and add.
Stir until the cheese has melted and a sauce is formed.
Add the pasta and spoon into the ovenproof dish.
Mix all the topping ingredients except the oil.
Sprinkle over the pasta in the dish and drizzle with olive oil.
Bake for about 20 minutes or until the topping is golden brown and melted.
Serve with a salad.

Read more on: poultry  |  bake  |  sauté publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.