Wednesday, 4 January 2017

Recipe: Chicken and Broccoli Pasta Bake

My mother used to make the most amazing version of this dish, using mushroom soup as the sauce, and without pasta. I've tweaked it a little but this is my take on her chicken and broccoli bake.

2 chicken breasts
Smokey bacon medallions
75g dried pasta
500g Passata
1/2 tsp dried herbs (thyme, oregano, mixed herbs, rosemary)
2 cloves garlic (minced)
250g broccoli

Cut chicken into bitesize chunks, and roast in oven.
Cut bacon medallions into small lardons and dry fry / use frylight in frying pan.
Cook pasta as directed and once cooked, drain and leave to one side in separate bowl.
Cook broccoli until desired softness, and drain water from saucepan.
Add roasted chicken pieces, bacon lardons, passata, garlic and herbs to drained broccoli and mix thoroughly in saucepan on medium heat.
Once cooked for five minutes in saucepan transfer all contents to an oven proof dish.
Blitz two slices of wholemeal bread, and add to the top of the dish for the topping.
Cook in the oven until breadcrumbs have browned and sauce is bubbling (normally around 25 minutes at 170°, although ovens will vary).

Serve with roasted vegetables, or side salad.

This dish also freezes very well, and I often batch cook it in order to bring it in for a work lunch.
However you decide to eat it, I hope you enjoy!


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