Chicken and Dolcelatte Pasta Bake

cook 30 mins
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 175 g (6 oz) skinless chicken breast fillets, chopped
  • 150 ml (1/4 pint) double cream
  • 75 ml (3 fl oz) dry white wine
  • 1 teaspoon wholegrain mustard
  • 175 g (6 oz) pasta, such as penne
  • 125 g (4 oz) broccoli florets
  • 75 g (3 oz) dolcelatte cheese, chopped
  • 25 g (1 oz) fresh breadcrumbs
  • salt and pepper
  • green salad, to serve
  • Heat 1 tablespoon of the oil in a frying pan, add the onion and cook for 2 minutes, then add the chicken and cook for a further 5 minutes until cooked through. Stir in the cream, wine and mustard and simmer for 5 minutes.
  • Meanwhile, cook the pasta in a saucepan of lightly salted boiling water for 10 minutes, or until just tender, adding the broccoli for the final 5 minutes. Drain, add to the sauce and stir well to coat. Add the cheese, stir well and season.
  • Tip the mixture into an ovenproof dish, sprinkle over the breadcrumbs and drizzle over the remaining oil. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes until golden and bubbling. Serve with a green salad.
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