Creamy chicken and broccoli pasta bake

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• Pasta shells or quills350 g
• BroccoliSmall florets, stems sliced200 g
• Olive oil2 tbsp
• Chicken breasts (boneless, skinless)Thinly sliced350 g
• Chestnut mushroomsQuartered175 g
• Sundried tomato paste4 tbsp
• Soft cheese with garlic and herbs80 g
• Single cream284 ml
• Spring onionsFinely sliced1 bunch
• Mature cheddarGrated85 g
• Garlic cloveFinely chopped1
• Flaked almonds50 g

1. 1

   Set the oven to 190°C (170°C fan). Boil salted water in a big pan, add the pasta, stir and return to the boil.

2. 2

   Cook for 6 minutes, before adding the broccoli (small florets, stems thinly sliced), then cook 5-6 more minutes, until the pasta is just tender. Drain well and return to the pan.

3. 3

   In a wide pan, warm the olive oil and fry the sliced chicken until lightly browned.

4. 4

   Add the mushrooms and cook, stirring, for 1 minute, followed by the sundried tomato paste, soft cheese and single cream.

5. 5

   Simmer gently, stirring, until the cheese melts and the sauce thickens. Season with salt and pepper.

6. 6

   Tip the sauce onto the pasta and stir gently until coated, then transfer to a shallow ovenproof dish of about 1.7 litres and level the top.

7. 7

   Mix the spring onions, grated cheddar, garlic and almonds, and sprinkle the topping on top of the pasta, and bake for 20 minutes, or until golden brown.