This dish can be assembled ready for baking a good few hours ahead – and it’s all cooked in one pan
Prep:5 mins
Serves 4
350g pasta shells or quills200g broccoli, cut into very small florets and the stems thinly sliced2 tbsp olive oil350g boneless, skinless chicken breasts, thinly sliced175g chestnut mushrooms, quartered4 tbsp sundried tomato paste80g soft cheese with garlic and herbs284ml carton single cream
STEP 1Heat 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.STEP 2Cook 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.STEP 3Heat 2 tbsp olive oil in a wide pan, add 350g thinly sliced boneless, skinless chicken breasts and fry until lightly browned.STEP 4Tip 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.STEP 5Gently simmer, stirring, until the cheese has melted to thicken the sauce. Season with salt and pepper.STEP 6Pour 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.STEP 7Mix 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.
