Chicken and Broccoli Pasta Bake

 

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Chicken and Broccoli Pasta Bake

A very easy way to use up leftover chicken that will appeal to the whole family. You can of course use fresh chicken if you have no leftovers.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Course
Cuisine: British, Italian
Season: Autumn, Winter
Type: Meat
Servings: 4 servings
Calories: 623kcal
Author: REALMEALDEAL

Ingredients

  • 400 g penne organic, fairtrade
  • 200 g broccoli cut into small florets, stems thinly sliced, organic
  • 2 tbsp olive oil organic, fairtrade
  • 350 g chicken diced
  • 2 leeks trimmed, thinly sliced, organic
  • 2 cloves garlic peeled, crushed, organic
  • 250 g low fat cream cheese organic
  • 3 tbsp green pesto organic
  • 1 dash black pepper freshly ground, organic, fairtrade
  • 1 dash salt optional
  • 85 g mature cheddar cheese grated, organic
  • 4 tbsp breadcrumbs organic, optional.

Instructions

  • Pre-heat the oven to 190°C/375°F/gas mark 5
  • Cook the pasta in a pan of lightly salted boiling water according to the packet instructions.
  • Heat the oil in a large frying pan and if you are using fresh chicken, fry until browned then set aside. Leftover chicken is already cooked so not needed yet.
  • Fry the leek over a medium heat for about 5 minutes, then add the garlic and fry for a further 2 minutes.
  • Add the cream cheese and pesto to the pan and stir until melted.
  • Add the chicken, pasta and broccoli and stir together so the pasta is well coated in the sauce. Season with salt and freshly ground black pepper.
  • Tip into an oven proof casserole dish and sprinkle the grated cheese and breadcrumbs over the top. For the breadcrumbs, you can blitz a few slices of bread in a food processor.
  • Bake in the oven for 20 - 25 minutes until the sauce is bubbling and the cheese is browned.

Notes

Not all eating together or in a hurry?
If you are using fresh chicken, this dish can be prepared in advance, kept in the fridge for up to 48 hours and baked when ready. You can also re-heat a portion. If you are cooking straight from the fridge, add an extra 5 minutes to the cooking time. Remember, if you are using leftover chicken, you should only re-heat the chicken once.

Nutrition

Calories: 623kcal | Carbohydrates: 56g | Protein: 42g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 88mg | Sodium: 813mg | Potassium: 633mg | Fiber: 6g | Sugar: 4g | Vitamin A: 31% | Vitamin C: 88% | Calcium: 28% | Iron: 27%

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