Chorizo Crusted Chicken Thigh Baked Penne
with Cheese and Garlicky Tenderstem® Broccoli
A customer favourite, this Chorizo Crusted Chicken Thigh Baked Penne is a tried-and-tested recipe that always wins with a crowd.
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
1 unit(s)
Echalion Shallot
1 unit(s)
Garlic Clove
180 grams
Penne Pasta
(Contains Cereals containing gluten)
60 grams
Diced Chorizo
25 grams
Panko Breadcrumbs
(Contains Cereals containing gluten)
10 grams
Chicken Stock Paste
150 grams
Creme Fraiche
(Contains Milk)
60 grams
Mature Cheddar Cheese
(Contains Milk)
150 grams
Tenderstem Broccoli
260 grams
Diced British Chicken Thigh
Not included in your delivery
1 tbsp
Oil for Cooking
20 grams
Butter for the Roux
1.5 tbsp
Plain Flour
200 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Grate the cheese.
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 the oil for the chorizo (see pantry for amount) in a frying pan on medium-high heat.
Once hot, add the chorizo until it starts to brown, 1-2 mins - don't let it take on too much colour.
Once browned, transfer the chorizo and carefully drain its oil into a small bowl with the breadcrumbs. Season with pepper, stir to combine, then set the chorizo crumb aside.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the diced chicken to the pan and season with salt and pepper. Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Melt the butter for the roux (see pantry for amount) into the chicken pan on medium-high heat. Once hot, stir in the flour (see pantry for amount). Cook until it forms a paste, 1-2 mins - you've made a roux!
Gradually stir in the water for the sauce (see pantry for amount), followed by the chicken stock paste. Bring to the boil, stir and simmer until thickened, 1-2 mins.
Stir in the creme fraiche, then remove from the heat. Add the Cheddar cheese and stir until melted. Taste and season with salt and pepper if needed.
Add the cooked pasta to the cheese sauce and stir to combine. Add a splash of water to loosen if needed, then transfer to an ovenproof dish and sprinkle the chorizo crumb evenly over the top.
Bake on the top shelf of your oven until the crumbs are golden, 5-6 mins.
Once cooked, remove from your oven and leave to stand.
Meanwhile, clean your frying pan and pop it back on medium-high heat with a drizzle of oil. Halve any thick broccoli stems lengthways.
Once hot, add the broccoli and stir-fry for 1-2 mins. Add the garlic and fry for 1 min more.
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.
Spoon the baked penne into bowls and serve the broccoli alongside.
Enjoy!
