One Pan Chicken and Broccoli Pasta Bake

By Sugar Salt Magic · 45 min

Ingredients

Instructions

1. Preheat the oven to 180°C (160°C fan) / 350°F.
2. Heat 1 tablespoon of the oil from the sun-dried tomatoes in a deep oven-safe pan over medium-high heat. Cook the chicken thigh for 5-6 minutes until cooked through and turning golden. If your tomatoes are not in oil, use olive oil or another vegetable oil.
3. Lower the heat to medium. Add the brown onion and garlic cloves and cook for 3-4 minutes until softened.
4. Add the chicken stock, fresh thyme leaves and salt, and bring just to a boil. Add the penne or rigatoncini pasta and mix well.
5. Cover the pan tightly with a lid or foil and bake for 30 minutes.
6. Remove the lid. Stir in the thickened cream, sun-dried tomatoes and half-thawed broccoli florets, and add black pepper to taste. Scatter the grated cheddar and mozzarella over the top and bake uncovered for another 20 minutes.

Summarized from Sugar Salt Magic's video. Watch it for the details.