This recipe is a real family favourite! Creamy tomato chicken pasta bake with a crunchy, herby breadcrumb topping - pretty unbeatable if you ask me. It's quick and easy to make and perfect if you fancy a taste of home on a budget at uni. Serve with a big green salad and garlic bread for a great midweek meal.
You Will Need - Serves 4:
- 1 Large chicken breast
- 400g pasta
- 1/2 head of broccoli, chopped
- Big squeeze of runny honey
- 4 Cloves of garlic, finely chopped
- Half a bunch of basil, chopped
- 400g can of passata (or can of chopped tomatoes whizzed up works too)
- 100ml (good drizzle) double cream
- Lots of salt and pepper
- Handful of white Breadcrumbs (one bread roll whizzed up)
- 1 Tablespoon dried oregano
- Drizzle of olive oil
- Grated Cheese (optional)
Method:
- Start by chopping your chicken breast into thin, bitesize pieces and seasoning well with salt and pepper.
- Fry the chicken in a little olive oil for a couple of minutes then add then honey and cook until golden brown.
- Turn the heat down to medium, add in your chopped garlic and basil and fry for a further minute.
- Put the pasta on to boil.
- Towards the middle of your pasta cooking time, add in your broccoli to the boiling pan and cook until tender.
- Add the passata to the chicken pan and simmer for about 5 minutes until the sauce has thickened.
- At this point add the double cream, turn the heat off and stir well. Now drain your pasta and broccoli, drizzle with a little olive oil (to stop the pasta from sticking) and stir into the sauce.
- Pour the mix into an oven proof dish.
- In a bowl combine the breadcrumbs, oregano, salt and pepper and a drizzle of olive oil and pour onto the top of the pasta, (add cheese if you would like) and bake for 7 - 10 minutes at 190 degrees Celsius (fan) or until the breadcrumbs are golden brown.
- Serve with plenty of salad (I would HIGHLY recommend the Pizza Express honey and mustard dressing - it makes eating salad a total joy!)
Enjoy X
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