Ingredients
- 300 grams dry rigatoni pasta
- 300 grams broccoli (trimmed, cut into small florets)
- 2/3 cup green peas (frozen, thawed)
- 1 tablespoon olive oil
- 500 grams boneless skinless chicken thighs (fillets, cut into 2cm pieces)
- 1 jar (490 grams) béchamel sauce
- 1/2 cup heavy cream (thicken cream)
- 1/2 cup shredded cheese (pizza cheese)
- Asparagus, steamed to serve
How to Make
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Step 1: Cook the pasta in a large saucepan of boiling salted water following packet directions, adding the broccoli and peas in the last 3 minutes of cooking.
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Step 2: Drain and return to the pan.
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Step 3: Meanwhile, heat oil in a large frying pan over high heat and cook chicken, in 2 batches, for 5 minutes or until browned and then add béchamel sauce and cream and bring to the boil and then reduce heat and simmer for 5 minutes or until chicken is cooked though and then stir in half the cheese and season to taste.
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Step 4: Add the mix to the pasta mix and toss gently to combine.
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Step 5: Preheat grill/broiler on high.
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Step 6: Spoon mix into four 2 cup ovenproof dishes and top with remaining cheese and then cook under the grill/broiler for 5 minutes and serve with the asparagus.
We hope you enjoy this recipe!
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