Cheesy Broccoli and Chicken Breast Pasta Bake
with Balsamic Dressed Baby Leaf Salad
The quantities provided above are averages only.
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.
Ingredients
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
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)
260 grams
Diced British Chicken Breast
Not included in your delivery
2 tbsp
Olive Oil for the Crumb
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
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.
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.
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.
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.
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.
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!
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.
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