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Ingredients
- 350g pasta shells or quills
- 200g broccoli, cut into very small florets and the stems thinly sliced
- 2 tbsp olive oil
- 350g boneless, skinless chicken breasts, thinly sliced
- 175g chestnut mushroom, 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 almond
Method
- Preheat the oven to 190C/gas 5/fan170C. Bring a large pan of salted water to the boil. Throw in the pasta, stir well and return to the boil. Cook for 6 minutes, then add the broccoli and cook for 5-6 minutes more until the pasta is just cooked. Drain well, then return to the pan.
- Heat the oil in a wide pan, add the chicken pieces and fry until lightly browned. Tip in the mushrooms and stir fry for 1 minute, then stir in the tomato paste, cheese and cream. Gently simmer, stirring, until the cheese has melted to thicken the sauce. Season with salt and pepper.
- 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.
- Mix the spring onions, cheddar, garlic and almonds for the topping and sprinkle over the pasta. Bake for 20 minutes until golden.
