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Chicken and Broccolli Pasta Bake Recipe


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     Chicken and Broccolli Pasta Bake

Category   Breakfast - Brunch
Sub Category   None
Servings   4
Preptime   20mins

350g chicken breasts
175g mushrooms
200g broccoli
350g pasta shells
2 tbspn olive oil
4 tbsp red pesto
80g packet soft cheese with garlic (e.g. Boursin)
284 ml single cream
salt and pepper
for the topping-
bunch of spring onions
85g strong cheese
1 garlic clove
50g flaked almonds

1. Heat oven to 190C/ Gas 5 2. Slice chicken breasts thinly, quarter the mushrooms and cut broccolli into small florets. 3. Bring a large pan of salted water to the boil. throw in pasta, stir well and return to the boil. Cook for 6 minutes. Add the broccoli to the pan, and cook for another 5-6 minutes until pasta is just cooked. Drain well, then return to the pan. 4. Heat the oil in a frying pan, add the chicken pieces and fry quickly until lightly browned. Add mushrooms and stir fry for 1 minutes.
5. Stir the pesto, soft cheese and cream into the pan with the chicken. Bring to a gentle simmer, stirring all the time until everything is mixed together and melted. Season with salt and pepper to taste. 6. Pour the sauce evenly over the pasta, stirring gently until all the pasta is coated. 7. Tip into a shallow ovenproof dish. 8. Make the topping- Finely slice the spring onions, coarsely grate the cheese and finely chop the garlic. Put in a bowl, add the flaked almonds and mix together. Sprinkle evenly over the pasta. 9. Bake for 20 minutes until the topping is crisp and golden. Serve hot from the dish.

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