Chicken and Broccoli Pasta Bake
This healthy recipe features grated goat cheese and Greek yogurt to give this pasta dish a unique flavour that even picky eaters will crave!
Ingredients
- 300 g pasta
- 2 Aubergine
- Splash rapeseed oil
- 1 onion finely chopped
- 2 cloves garlic crushed
- 3 chicken breasts diced
- ½ head broccoli chopped
- 2 cups whole milk
- ¼ cup Greek yogurt
- ¼ cup fresh cream
- ¼ cup grated goat cheese
- 12 cherry tomatoes halved
- Handful fresh basil leaves
- 2 tablespoons grated Parmesan
Method
- Pre-heat oven to 180ºC.
- Cook the pasta according the pack instructions. When cooked, drain and leave aside.
- Slice the aubergine and place onto a baking tray lined with parchment paper. Drizzle over a light amount of rapeseed oil, then roast in the oven for 15 minutes until soft.
- Heat a little rapeseed oil in a large pot and gently fry the onion and garlic, add the chicken breasts and cook until they turn white in colour and are cooked through. Then add the broccoli and cook for a further 5 minutes.
- Pour in the milk, yogurt, cream and goat cheese then stir well to make a thick creamy sauce, then add the pasta and stir well.
- Add the mixture to a baking tray, top with the roasted aubergine and dot the tomatoes around. Finally sprinkle over the Parmesan cheese and bake for 25 minutes until golden.
- Serve warm.
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