Makes 5 portions
400g pasta (I used conchiglie)
1 large head of broccoli chopped into small chunks
1 tbsp oil
600g chicken cubed
Handful of cherry tomatoes, chopped
50g low fat pesto
salt & pepper
Turn on oven to 200 Celsius.
Cook pasta in heavily salted water according to instructions on pack but reduce cooking time by 3 mins. When the pasta is 3 min from being ready, add all the broccoli. Cook for 3 further mins and then drain, reserving the pasta water (KEY).
In the meantime, heat the oil over high heat, add the chicken and cook for about 5 mins (not fully cooked), add salt and pepper.
Add the ricotta, pesto to a beaker and add about 200ml drained pasta water and mix.
Combine the pasta, broccoli, chicken, cherry tomatoes and ricotta-pesto sauce to a large oven tray, and mix. Cover with as much salt and pepper as desired and place in the oven for 15-20 mins until the top is crispy and the chicken is cooked through.
Keeps well in the fridge for 3 days!
You can see more of my recipes at https://www.instagram.com/dublinflavourdoc/
wonkierbooble: Awesome, making this soon for my girlfriend, apt to add whatever the heck I have in the fridge at the time – squash, peas, fungi. Nice!
bitdon55: A huge thanks for posting in metric. Since I moved here to Europe and converted over, it has made life 100% easier. Once I got over the nonsense imperial method, I quickly understood why 99% of the world uses metric. Big thanks…. and the recipe was a success, a few personal tweeks,… It reminds me of Jamie Oliver, tossed in the oven as guests arrived. Do another one, do another one.
ChemistryAndLanguage: Definitely gonna try this; any vegetable substitute for broccoli? Can I just omit it? Or would that disrupt everything’s flavor profile
johnsamleal: That looks awesome!
FernandoRevolver686: Wow! That looks awesome! Bet that would be most excellent to eat.
potatoguy: Saving this one. This looks really good thanks for sharing!
The-Jovial-Astronaut: That looks really colorful! I can’t wait to try making it.
robije: Do you think this would freeze well? Cooking for one is always tricky. Looks delicious though!