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Broccoli, Chicken and Cheese Pasta Bake

Broccoli, Chicken and Cheese Pasta Bake

Serves 2 (each serving contains approximately 521 kcal)
Suitable for vegetarians if alternative to chicken is used.

Dietician Sophie says: "I have included broccoli in this dish as it provides many vitamins including vitamin K which is important for healthy blood and bone health."

Ingredients

100g wholewheat penne pasta
1 onion (150g)
1 tbsp olive or rapeseed oil (15g)
1/2 large broccoli head (200g)
200g tinned chopped tomatoes or passata (Italian sieved tomatoes)
1 tsp dried mixed herbs (5g)
100g leftover cooked chicken, shredded or diced*
2 heaped tbsp quark (40g)
4 tbsp grated Cheddar cheese (30g)
1 heaped tbsp cashew nuts (20g)

*Suitable vegetarian alternatives for cooked chicken are:
80g tofu
120g mycoprotein such as Quorn chicken style pieces
100g chickpeas, drained and rinsed

The Method

Bring a large pan of water to the boil, then add the pasta and give it a stir. Reduce
the heat and simmer for 10-12 minutes or according to packet instructions until just
tender but still with a little bite.

Meanwhile, peel and dice the onion. Heat a large non-stick frying pan over a medium
to high heat. Add the oil and then sauté the onion for 2-3 minutes until lightly golden.
Cut the broccoli into small florets and then add to the onion with the tomatoes or
passata. Stir in the dried herbs, then reduce the heat and continue cooking for
another 4-5 minutes.

Preheat the grill to high. Drain the pasta and stir into the broccoli mixture with the
cooked chicken and quark. Transfer to an ovenproof dish. Roughly chop the cashew
nuts and scatter on top. Scatter over the cheese and place under the grill for 3-4
minutes until bubbling and lightly golden. Serve straight to the table.
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