Photography Andy Arnfield – The Gourmet Grocer
I needed something quick and easy last night as we had to be all finished and sat down ready for the start of The Great Australian Bake Off, so a tasty pasta dish it had to be. This dish is so simple, the hardest thing about it is boiling the penne. The flavours of the cheese, chicken and vegetables mixed with the hearty pasta with it’s lemon crunchy topping is a real winner. This is one of those quick midweek meals that is always a show stopper. I served it with a crunchy green salad and a cold glass of Sauvignon blanc. Enjoy !
Prep Time: 20 minutes Cook Time: 40 minutes Serving Size: 6
300g penne pasta
1 pound broccoli, cut into small florets
1 chicken breast poached and cut into chunks
1 cup frozen peas
1 cup cream
1/3 cup milk
2/3 cup coarsely grated cheddar cheese
1/2 cup breadcrumbs
1 cup finely grated Parmesan cheese
2 cloves garlic, crushed
1 tablespoon finely grated lemon rind
2 tablespoons finely chopped fresh flat-leaf parsley
Preheat oven to 220°C. grease a deep 8-cup ovenproof dish.
Cook pasta in large saucepan of boiling water until tender. Add broccoli and peas for last 5 minutes of pasta cooking time; drain. Rinse pasta and broccoli under cold water; drain, cool.
Combine pasta, broccoli, chicken, peas. eggs, cream, milk and cheddar in large bowl; season.
Spoon mixture into dish; sprinkle with combined breadcrumbs, parmesan, garlic, rind and parsley.
Bake, uncovered, about 40 minutes or until browned lightly and set.
Stand 10 minutes before serving.