pasta chicken bake for Sami

Chicken and broccoli pasta bake

350g pasta shells or quills

200g Broccoli, cut into very small florets and the stems thinly sliced

2 tbsp olive oil

350g boneless, skinless chicken breasts, thinly sliced

175g chestnut mushrooms quartered

4 tbsp sundried tomato paste

80g pkt soft cheese with garlic and herbs (philly or Boursin)

284ml carton single cream

• Preheat the oven to 190C/gas 5/fan170C. Bring a large pan of salted water to the boil. Throw in the pasta, stir well and return to the boil. Cook for 6 minutes, then add the broccoli and cook for 5-6 minutes more until the pasta is just cooked. Drain well, then return to the pan.
• Heat the oil in a wide pan, add the chicken pieces and fry until lightly browned. Tip in the mushrooms and stir fry for 1 minute, then stir in the tomato paste, cheese and cream. Gently simmer, stirring, until the cheese has melted to thicken the sauce. Season with salt and pepper.
• Pour the sauce over the pasta, stirring gently until coated, then tip into a shallow ovenproof dish (about 1.7 litre capacity) and level the top.
• Mix the spring onions, cheddar, garlic and almonds for the topping and sprinkle over the pasta. Bake for 20 minutes until golden brown