Chicken Broccoli Bake (Printable Version)

Velvety smooth chicken and broccoli mix, baked until golden with mouthwatering flavors.

# Ingredients Required:

01 - 1 pound of chicken breasts (3-4 pieces), no skin or bones

02 - 2 cups broccoli florets, fresh cut

03 - 8 oz bow-tie or tube pasta

04 - 1 cup thick cream

05 - 1 cup Parmesan cheese, newly grated

06 - 3 garlic cloves, finely chopped

07 - 1 tsp herbs from Italy mix

08 - Salt and pepper, as needed

09 - 2 tbsp oil from olives

01 - Get your oven hot at 375°F (190°C). Coat a 9×13 inch dish with some olive oil.

02 - Toss diced chicken with salt and pepper in a pan over medium heat until it's golden and done, about 6-8 minutes.

03 - Toss chopped garlic and broccoli into the chicken pan. Cook them together for 3-4 more minutes till the broccoli turns vibrant green.

04 - Get your pasta tender but firm by boiling it in salty water. Follow the box timing. Drain but keep some water aside.

05 - Warm the thick cream in a pot and mix in the Parmesan until it's smooth. Add your Italian herbs mix.

06 - Throw the drained pasta, cooked chicken, broccoli, and the cheese sauce into your greased dish. Stir it all up.

07 - Let it bake for 20-25 minutes until it's bubbling and gets a bit golden on top.

01 - Keep a bit of the pasta water handy to thin out your sauce if it seems too thick before you bake it.