Chicken and broccoli bake

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

Ingredients 15
Servings 4
Time 10 mins


  • 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


45 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

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