Ingredients:
12 ounces pasta shells
8 ounces broccoli, cut into very small florets and the stems thinly sliced
2 tablespoons olive oil
12 ounces boneless skinless chicken breasts, thinly sliced
6 ounces chestnut mushrooms, quartered
4 tablespoons sun-dried tomato paste
1 (80 g) packets soft spreadable cheese with garlic and herbs ( such as Boursin)
1 (284 ml) cartons single cream
1 bunch spring onions, finely sliced
3 ounces mature cheddar cheese, grated
1 clove garlic, minced
2 ounces sliced almonds
Directions:
Preheat oven to 375*F.
Cook the pasta in a large pan of boiling salted water for 6 minutes, then add the broccoli and cook for 5 to 6 minutes longer, until the pasta is just cooked.
Drain well and return to pan.
Heat the oil in a wide pan and add the chicken pieces.
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 until the cheese has melted, stirring, until the sauce is thickened slightly.
Season with salt and pepper.
Pour the sauce over the pasta, stirring gently until coated, then tip into a shallow ovenproof dish.
Level the top.
Mix the spring onions, cheddar, garlic and almonds and sprinkle over the pasta.
Bake for 20 minutes until golden.
Servings: 4
Time preparation: 45 min.
Time total: 65 min.