Pasta casserole with broccoli and chicken breast
Ingredients
- 180g pasta
- 300-350g broccoli
- 450g chicken breast
- 1 tsp paprika
- ½ tsp garlic
- ½ tsp onion powder
- Salt, to taste
- Black pepper, to taste
- 1 tbsp vegetable oil , + something for brushing
- 200-250 ml chicken stock
- 120 g cream cheese
- 120-150 g mozzarella, finely grated
- 30-50 g parmesan
Utensils
- pan
- sieve
- knife
- cutting board
- frying pan
- casserole dish
- aluminium foil
Instructions
- Cook the pasta until al dente.
- Split the broccoli into florets, blanch in water for about 2-3 minutes.
- Put in a colander and let cool.
- Cut the chicken breast into small pieces.
- With paprika, garlic, onion powder, salt and pepper.
- Mix well.
- Heat a tablespoon of oil in a pan over medium-high heat.
- Fry the chicken breasts in it for a few minutes.
- Pour the broth over it.
- Once the liquid is boiling, add the cream cheese.
- Mix well, then add half of the mozzarella.
- Mix until the cheese has melted.
- Coast the casserole dish with the oil.
- Add the chicken breasts with the sauce, pasta and broccoli.
- Cover with aluminum foil.
- In put in the oven and bake for about 15 minutes at 180°C.
- Then remove the foil.
- Sprinkle with grated Parmesan and the remaining mozzarella.
- Prepare for another 10 minutes.
- Remove the pasta casserole from the oven and serve immediately.
