Cheesy Chicken Breast and Chorizo Penne Gratin
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Cheesy Chicken Breast and Chorizo Penne Gratin

Cheesy Chicken Breast and Chorizo Penne Gratin

with Steam-Fried Tenderstem® Broccoli

Tags:
Family Friendly
Allergens:
Milk
Cereals containing gluten

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 Time40 minutes
Cooking time30 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove

60 grams

Mature Cheddar Cheese

(Contains Milk)

80 grams

Tenderstem Broccoli

180 grams

Penne Pasta

(Contains Cereals containing gluten)

60 grams

Diced Chorizo

25 grams

Breadcrumbs

(Contains Cereals containing gluten)

10 grams

Chicken Stock Paste

150 grams

Creme Fraiche

(Contains Milk)

240 grams

Diced Chicken Breast

Not included in your delivery

1 tbsp

Olive Oil for the Crumb

20 grams

Butter for the Roux

1.5 tbsp

Plain Flour

152 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)4620 kJ
Energy (kcal)1104 kcal
Fat53.8 g
of which saturates27.3 g
Carbohydrate87.8 g
of which sugars7 g
Protein64.7 g
Salt3.75 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Grater
Colander
Knife
Large Saucepan
Small Bowl
Large Frying Pan

Instructions

1

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

Meanwhile, peel and grate the garlic (or use a garlic press). Grate the cheese. Halve any thick broccoli stems lengthways.

When your pan of water is boiling, add the penne and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

2

While the pasta cooks, heat a large frying pan on medium-high heat (no oil). Once hot, add the diced chicken and fry until browned, 5-6 mins. Halfway through cooking, add the chorizo to the pan for the remaining amount of time, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

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

Heat your grill to high. 

3

Once the meat has browned, stir in the garlic and fry for 30 secs.

Add the butter for the roux (see pantry for amount) and allow it to melt. Stir in the flour (see pantry for amount) and cook until it forms a paste, 1-2 mins - you've made a roux!

Next, gradually stir in the water for the sauce (see pantry for amount), followed by the chicken stock paste. Bring to the boil, then stir and simmer until thickened, 1-2 mins. 

4

Stir the creme fraiche into the sauce, then remove from the heat. Sprinkle in the Cheddar cheese and stir until melted. 

Stir the cooked pasta into the cheese sauce. Taste and season with salt and pepper if needed.

Add a splash of water to loosen if you feel it needs it, then transfer to an appropriately sized ovenproof dish. Sprinkle the crumb evenly over the top.

Pop under the grill until the crumb is golden, 5-6 mins.

5

Meanwhile, clean your frying pan and pop it back on medium-high heat with a drizzle of oil. 

Once hot, add the broccoli and stir-fry for 1-2 mins. Add a splash of water and immediately cover with a lid or some foil.

Lower the heat to medium and allow to cook until the broccoli is tender, 4-5 mins. Remove from the heat and season with salt and pepper. 

6

Share the cheesy chicken and chorizo penne gratin between your bowls and serve the broccoli alongside.

Enjoy!

7

Step 2 MOD: If you’re adding chicken, add it to the pan before the chorizo. Fry, 5-6 mins. Add the chorizo and cook for the remaining time, 4-5 mins, then continue as instructed. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.