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Chicken and Broccoli Pasta Bake

This chicken and broccoli pasta bake is a true classic in Irish kitchens, and it's been popular for generations for a reason. It's a doodle to make and it brings you great comfort. It is very much a favourite with small kids but there is nothing to say that you can't make it just for adults either. It is a dish that brings you warmth and is more of winter pleasure than a summer one, but again with our Irish summers, who is to say you won't love it in the middle of July! The recipe for this chicken and broccoli pasta bake is a basic one but we feel that is its beauty. You can add bells and whistles by mixing spices and herbs of your choice in the mixture but we like to keep it simple with just the odd grating of nutmeg if we're feeling fancy! One last thing, the smaller you cut the broccoli, the faster it cooks. So if you like it with still a bit of crunch, think ahead and cut it into fairly large pieces.

Preparation Time
10mins
Cooking Time
25mins
Level
Easy
Serves
4
Bites
0.5
Ingredients

4 chicken fillets

1 tin of Campbell's 99% Fat Free Soup

1 head of broccoli, cut

1 onion, chopped

240g wholewheat pasta

60g reduced fat cheddar, grated

Low Cal Spray Oil

Method
  • Preheat oven at 180ºC
  • While the oven is heating up, cook your pasta as per the instructions on the packet.
  • Chop chicken into bite size pieces.
  • Heat the low cal spray oil in a wok or large frying pan and sautée the onion.
  • Add chicken pieces and cook gently.
  • Combine all ingredients in large ovenproof dish with cooked pasta & soup.
  • Sprinkle Cheddar cheese on top.
  • Place in hot oven until golden brown.

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