Cheesy Broccoli and Chicken Breast Pasta Bake
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Cheesy Broccoli and Chicken Breast Pasta Bake

with Balsamic Dressed Baby Leaf Salad

Allergens:
Cereals containing gluten
Milk
Celery
Egg
Sulphites
Mustard

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

200 grams

Broccoli Florets

180 grams

Rigatoni Pasta

(Contains Cereals containing gluten)

40 grams

Mature Cheddar Cheese

(Contains Milk)

2 unit(s)

Garlic Clove

25 grams

Breadcrumbs

(Contains Cereals containing gluten)

150 grams

Creme Fraiche

(Contains Milk)

10 grams

Vegetable Stock Paste

(Contains Celery)

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

10 grams

Dijon Mustard

(Contains Sulphites, Mustard)

20 grams

Baby Leaf Mix

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

240 grams

Diced Chicken Breast

Not included in your delivery

2 tbsp

Olive Oil for the Crumb

100 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)4452 kJ
Energy (kcal)1064 kcal
Fat50 g
of which saturates25.3 g
Carbohydrate86.3 g
of which sugars10.5 g
Protein63.8 g
Salt2.69 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Knife
Large Saucepan
Box Grater
Grater
Small Bowl
Large Frying Pan
Colander
Oven dish

Instructions

1

Bring a large saucepan of water to the boil with 0.5 tsp salt for the rigatoni.

Meanwhile, halve any large broccoli florets. 

When boiling, add the rigatoni to the water and bring back to the boil. Cook for 7 mins.

2

Meanwhile, grate the Cheddar cheese. Peel and grate the garlic (or use a garlic press).

In a small bowl, combine the breadcrumbs and olive oil for the crumb (see pantry for amount). Season with salt and pepper, then set aside. 

3

Heat your grill to high. Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the diced chicken to the pan. Cook until browned all over, 5-6 mins, then add the garlic and fry for 30 secs. Stir in the creme fraiche, veg stock paste and water for the sauce (see pantry for amount).

Bring to the boil, then lower the heat and simmer until slightly thickened, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

4

When the pasta has been cooking for 7 mins, add the broccoli florets to the pan and bring back to the boil.

Cook with the pasta until tender, 5 more mins. Once cooked, drain well in a colander.

In the meantime, once the sauce has thickened, stir in the Cheddar, hard Italian style cheese and Dijon mustard until melted, 1-2 mins. Season with salt and pepper, then remove from the heat.  

5

Stir the cooked pasta and broccoli into the sauce, then transfer it into an appropriately sized ovenproof dish.

Sprinkle over the crumbs, then pop under the grill until golden, 2-3 mins. TIP: Watch the crumbs carefully as they can burn easily.

6

When the chicken and broccoli pasta bake is ready, share it between your plates.

Serve the baby leaves alongside and drizzle the balsamic glaze over them to finish. 

Enjoy!

7

Step 3 MOD: If you’ve chosen to add diced chicken, add it to the pan before the garlic and cook until browned all over, 5-6 mins, then add the garlic and continue as instructed. The chicken will cook through while simmering. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It’s cooked when no longer pink in the middle.