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Image Credit: Cherine
Chicken and Broccoli Pasta Bake
“When you have a full time job, you're always in panic of what to cook for dinner. But sometimes it doesn't have to be that way, because there are a lot of easy delicious recipes out there! Well, here's a tasty pasta dish; shredded chicken breasts and broccoli florets cooked with pasta in a wonderful creamy sauce topped with breadcrumbs and parmesan.”
1 pound (500 g) penne
4 cloves garlic, crushed
1 tablespoon olive oil
12 ounces (350 g) broccoli florets
3 tablespoons flour
2 tablespoons butter
1 cup chicken broth
1 cup milk
12 ounces (350 g) shredded chicken breasts
3 tablespoons parmesan cheese
4 ounces cheese (gruyere or cheddar)
2 tablespoons breadcrumbs
Cook penne in salted boiling water until al dente.
Drain and set aside.
Heat the oil in a skillet and brown the chicken.
In the same skillet, add the garlic and cook until golden.
Add the broccoli florets and a little salt and sauté around 3 minutes until they begin to soften.
Preheat the oven at 375ºF (190ºC).
Lightly oil a baking dish.
In a pot, heat the butter over medium-low heat, when melted, add the flour and stir well.
Slowly whisk in the chicken broth until well combined on medium heat.
Then add the milk, and bring to a boil.
Simmer on medium heat, whisking until it thickens, around 5 minutes.
Season with salt and pepper. (Do not add a lot of salt as the broth is already salted).
Remove from heat and add the cheese.
Mix well until the cheese melts.
Add the shredded chicken, broccoli and pasta to the sauce.
Mix until evenly coated.
Pour in the baking dish and top with parmesan and breadcrumbs.
Bake around 25 minutes.
Place under the broiler a few minutes until lightly golden and crisp.
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