VE TEST Creamy Chicken Pasta Bake
with Roasted Broccoli
- Milk
- Egg
Some people prefer chicken breast, but at HelloFresh, we’re ‘Team Thigh’. Not only are they juicier, but they are also packed with more flavour than your standard breast due to their high fat content, making this linguine the ultimate taste sensation. The trick to this recipe is to use a big pan. This gives the meat plenty of room to fry, so the thighs can turn a nice golden colour.
Ingredients
160 grams
Penne Pasta
½ bunch(es)
Tarragon
½ sachet(s)
Chicken Stock Powder
1 unit(s)
Onion
150 grams
Creme Fraiche
(Contains: Milk)
1 unit(s)
Broccoli
260 grams
Diced British Chicken Thigh
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
50 milliliter(s)
Water
Nutritional information
Instructions
Preheat your oven to 200°C. Put a large saucepan of water on to boil with a pinch of salt for the pasta. Chop the broccoli into florets (like small trees!). Halve and peel the onion, then thinly slice. Pick the tarragon leaves from their stalk and roughly chop (discard the stalk).
Heat a drizzle of oil in a large saucepan over medium-high heat. Once hot, add the chicken to the pan and season with a pinch of salt and pepper. Cook until lightly browned all over, 5 mins, turning occasionally. Tip: You may need to do this in batches - you want the chicken to brown, not stew. Add the onion and continue to cook, stirring, until soft, 5 mins. Don't worry if the onion browns, it will just add to the flavour!
Meanwhile, spread the broccoli florets on a baking tray and drizzle with oil, a pinch of salt and pepper. Pop onto the top shelf of the oven and roast until crispy and cooked though, 12-15 mins. Once your broccoli is out of the oven, turn your grill on to high.
At the same time, add the pasta to your pan of boiling water and cook for 10 mins. Once cooked, drain in a colander and return it to the pan (off the heat). Drizzle with a little olive oil to stop the pasta sticking together.
Once your onion has softened, add the water (see ingredients for amount), stock and creme fraiche to the pan. Stir and bring to the boil. Lower the heat slightly and simmer until the chicken is cooked and sauce has thickened slightly, 5-7 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle! Pop the broccoli, pasta and tarragon in with the chicken and gently mix to combine. Season to taste with salt and pepper.
Tip everything into an oven proof dish and sprinkle over the hard Italian cheese. Pop under the grill until the cheese is melted and nicely golden, 3-5 mins. Serve the pasta into bowls. Enjoy!
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