Chicken, Broccoli and Pea Pasta Bake with Tomato Salad Recipe

How to make Chicken, Broccoli and Pea Pasta Bake with Tomato Salad


  1. Preheat oven to 220°C (200°C fan-forced).
  2. Melt butter in a medium-sized saucepan over medium heat. Add flour and cook, stirring, for 30 seconds or until it bubbles. Remove from the heat. Gradually stir in the milk and stock until smooth. Return to the heat and bring to the boil while stirring. Cook for 1 minute or until thickened. Season with salt and pepper.
  3. Stir through the penne pasta (uncooked), chicken, herbs and broccoli.
  4. Transfer mixture to a large baking dish and cover tightly with foil. Bake for 15 minutes. Remove from oven. Stir in the peas and half the parmesan cheese, making sure the pasta is submerged in the liquid. Sprinkle the surface with remaining parmesan.
  5. Return to the oven and bake, uncovered, for 20-25 minutes or until the pasta is cooked and the top golden. Leave the pasta bake to rest for 5 minutes before serving.

Tip: Serve with a salad of chopped tomatoes as a fresh accompaniment.