(SOURCE: GoodFood Magazine - Chicken & broccoli pasta bake)
I found the combination of Boursin and sundried tomato paste a bit odd, but I tried it anyways as recipes from the GoodFood Magazine rarely fail. And this was really good. The sauce was very special. And the spring onion/almond topping was new to me and it gave the dish a unique character.
INGREDIENTS
250g pasta, cooked and drained
300g broccoli, cut into very small florets and the stems thinly sliced
2 tbsp olive oil
350g chicken breasts, thinly sliced
200g chestnut mushrooms, quartered
4 tbsp sundried tomato paste
80g Boursin
280ml single cream
For the topping -
bunch of spring onions, finely sliced
100g grated cheese
1 garlic clove, finely chopped
50g flaked almonds
METHOD
1. Preheat the oven to 170 degree C. Bring a pan of salted water to boil. Add the broccoli and cook for 5 minutes. Drain well, and set asidee.
2. Heat the oil in a wide pan, add the chicken pieces and fry until lightly browned. Tip in the mushrooms and stir fry for a 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.
3. Pour the sauce over the pasta, stirring gently until coated, then tip into a shallow ovenproof dish and level the top.
4. Mix the spring onions, cheese, garlic and almonds for the topping and sprinkle over the pasta. Bake for 20 minutes until golden.
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