Ged’s Creamy Chicken Broccoli & Mushroom Pasta Bake

Creamy chicken pasta bake


Serves 4-6 people. Preparation time; 45 minutes.

750 g raw chicken breast

250g fresh mushrooms

300ml cream

500g broccoli

Handful of rosemary

250g of sliced white onion

100ml of white wine (optional)

500g Dried Pasta, any type

240g of cheddar cheese, grated

Pepper & pinch of salt

Step 1 To cook- Step 1 Put large pan on to boil water for pasta. Read label for length of time to cook (this varies depending on the type of pasta that you prefer) Add pasta to boiling water. Once cooked drain into a colander.

Step 2 Put broccoli into a pan of water, bring to the boil, turn off when broccoli is al dente

Step 3 Cut chicken into cubes and brown in a non-stick frying pan with a light coat of Olive oil. Put to one side once cooked.

Step 4 In the same pan sauté the white onion until soft and golden.

Step 5 Add sliced mushrooms , cooked chicken, cream, white wine and rosemary and bring to simmer for 10-15 minutes.

Step 5 Combine all ingredients into an oven proof dish and grate cheese on top.

Step 6 Put into oven on 2000C, fan assisted until golden brown.

Serve with a green salad and enjoy !

Recipe can be easily made out of store cupboard ingredients. Use frozen chicken, tinned mushrooms and frozen onions and broccoli & UHT cream.

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