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Chicken Pasta Bake

Chicken Pasta Bake
799
calories
Calories
50 min.
Preparation
easy
Difficulty

Ingredients

for 4 servings
1 head Broccoli
2 Chicken breasts (500 g)
11 ounces ziti (or tortiglioni)
1 day-old Bread roll
4 tablespoons Parmesan cheese (grated)
butter
For the sauce
cup butter
1 onion (finely diced)
½ cup flour (scant)
cup cream
1 ⅔ cups vegetable stock
salt
peppers
3 tablespoons Parmesan cheese (grated)
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Preparation steps

1
Wash the broccoli and divide into florets. Blanch in boiling, salted water for 5 minutes, then drain and refresh in ice-cold water. Cook the pasta according to the package instructions until al dente. Cut the meat into bite-sized pieces and season lightly with salt and pepper. Crumble the bread rolls and mix with the cheese.
2
Heat the butter and sweat the diced onion until translucent. Stir in the flour and cook briefly without browning. Then gradually add sufficient liquid to produce a thick, lump-free paste. Stir the rest of the liquid in all at once. Bring the sauce to the boil, season to taste and stir in the grated Parmesan.
3
Fill a baking dish with alternate layers of pasta, meat and broccoli. Pour the sauce over and cover with a layer of mixed breadcrumbs and cheese. Dot with butter and bake in a preheated oven (200°C) for about 30 minutes, until golden brown.

Additional advice

Can be frozen.