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 mushrooms, quartered
- 4 tbsp sundried tomato paste
- 80g soft cheese with garlic and herbs
- 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
Method
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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.
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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. Drain well, then return to the pan.
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Heat 2 tbsp olive oil in a wide pan, add 350g thinly sliced boneless, skinless chicken breasts and fry until lightly browned.
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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.
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Gently simmer, stirring, until the cheese has melted to thicken the sauce. Season with salt and pepper.
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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.
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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.