Creamy Chicken, Mushroom and Broccoli Pasta Gratin

cook 20 mins
  • 250 g (8 oz) pasta shapes
  • 200 g (7 oz) broccoli florets
  • 2 tablespoons olive oil
  • 250 g (8 oz) chicken breasts, cut into thin strips
  • 175 g (6 oz) chestnut mushrooms, thickly sliced or quartered
  • 400 ml (14 fl oz) crème fraîche
  • 1 tablespoon Dijon mustard
  • 4 tablespoons wholemeal breadcrumbs
  • 4 tablespoons grated Parmesan cheese
  • watercress salad, to serve
  • Cook the pasta in a large saucepan of lightly salted boiling water for 5 minutes. Add the broccoli and cook for a further 5 minutes.
  • Meanwhile, heat the oil in a large heavy-based frying pan and cook the chicken over a high heat for 5 minutes. Add the mushrooms and cook for a further 3–4 minutes until both are golden and cooked. Add the crème fraîche and Dijon mustard and heat and stir for 1 minute until loosened and mixed together well.
  • Drain the pasta and broccoli well, toss into the frying pan and stir. Transfer to a large gratin dish, scatter with the breadcrumbs and Parmesan and cook under a preheated hot grill for 2–3 minutes until golden and bubbling.
  • Serve with a simple watercress salad.
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