Name: Chicken and Broccoli Pasta Bake
Ingredients: 1 head Leaderbrand broccoli; 400 grams penne pasta; 1 tbsp oil; 4 boneless skinless chicken thighs (cut into strips); 1 red onion (finely sliced); 1 garlic clove (finely chopped); 2 cups milk (warmed); 2 tbsp plain flour; 2 tbsp butter; 1 tbsp whole grain mustard; 150 grams mozzarella (grated); 1/4 tsp freshly grated nutmeg; 1/2 cup ground almonds; 2 tbsp parsley (chopped); 1 pinch salt & pepper (to season)

Chicken and Broccoli Pasta Bake with Cheesy Almond Crust

Hands up if you live for pasta? 🙌

Great for dinner (especially when paired with a glass of wine) and perfect as leftovers for lunch, this chicken and broccoli pasta dish is quick and easy to whip together and tasty AF. Using a few pantry staples and adding a little twist to a pasta bake classic, we’re 99.99% sure this is going to be your new favourite recipe.

Print Recipe

Chicken and Broccoli Pasta Bake

Course: Main Course

Keyword: chicken, dinner, pasta, recipe

Ingredients

1 head Leaderbrand broccoli
400 grams penne pasta
1 tbsp oil
4 boneless skinless chicken thighs cut into strips
1 red onion finely sliced
1 garlic clove finely chopped
2 cups milk warmed
2 tbsp plain flour
2 tbsp butter
1 tbsp whole grain mustard
150 grams mozzarella grated
1/4 tsp freshly grated nutmeg
1/2 cup ground almonds
2 tbsp parsley chopped
1 pinch salt & pepper to season

Instructions

Preheat the oven to 180°C.
Trim the broccoli and cut into florets. Cook the pasta in a large pan of boiling salted water for 10-12 minutes. Drain well.
While the pasta is cooking, heat the oil in a wok or large pan, add the chicken strips, onion and garlic and stir fry for 3-4 minutes until the meat is well browned and cooked through. Add the broccoli florets and toss until just starting to turn tender. Remove from the pan and set aside.
Melt butter in a heated saucepan. Add the flour and mix to a paste. Add the milk to the pan and whisk over a medium heat until thickened and smooth. Stir in the mustard and about half of the cheese and season with salt, pepper and nutmeg.
Add the chicken and vegetables, with the sauce, to the drained pasta and mix together. Spoon into an ovenproof dish.
Mix together the ground almonds, remaining cheese and chopped parsley. Sprinkle over the pasta and bake in the oven for 20 minutes until golden and bubbling.

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Written by Billie Turei

An environmental goddess who loves to spend her weekends drinking wine and perfecting her Master Chef skills, this little foodie can callback any 90’s hip-hop jam and obscure pop-culture references. You’ll usually find Billie eating Thai food and heading off for impromptu road-trips with her squad.

Favourite food to cure a hangover: Hash browns. All of them.

2019-01-18T17:40:56+13:00