Chicken and broccoli bake recipe

This quick and easy Chicken and broccoli bake is great for mid week meals for all the family.

1. 1. 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.
   2. 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.
   3. Drain well, then return to the pan.
   4. Heat 2 tbsp olive oil in a wide pan, add 350g thinly sliced boneless, skinless chicken breasts and fry until lightly browned.
   5. 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.
   6. Gently simmer, stirring, until the cheese has melted to thicken the sauce. Season with salt and pepper.
   7. 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.
   8. 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 brown.

Chicken and broccoli bake ingredients

• • 350g boneless, skinless chicken breasts, thinly sliced
  • 350g pasta shells or quills
  • 2 tbsp olive oil
  • 175g chestnut mushrooms, quartered
  • 4 tbsp sundried tomato paste
  • 80g pkt soft cheese with garlic and herbs (such as Boursin)
  • 284ml carton single cream

  For the topping

  • bunch of spring onions, finely sliced
  • 85g mature cheddar, grated
  • 1 garlic clove, finely chopped
  • 50g flaked almonds

  Check out our list of Local Poultry we have available.