Cheesy Chicken Breast and Chorizo Penne Gratin
with Steam-Fried Tenderstem® Broccoli
This Cheesy Chicken Breast and Chorizo Penne Gratin is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
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
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 British 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
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 1/2 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.
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.
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.
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.
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 2-3 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, 4-6 mins. Remove from the heat and season with salt and pepper.
Share the cheesy chicken and chorizo penne gratin between your bowls and serve the broccoli alongside.
Enjoy!
