Gluten Free Chicken and Broccoli Pasta Bake
This gluten free chicken and broccoli pasta bake is a classic and comforting dish. Change it up by replacing the broccoli with some sliced red bell peppers or frozen garden peas.
Ingredients
- 3 chicken breasts diced
- 1 head broccoli broken into florets
- 1 onion diced
- 250 g gluten free penne pasta
- 250 ml fresh cream
- 500 ml full fat milk
- 3 tsp gluten free plain flour
- 3 tsp water
- 200 g gluten free breadcrumbs
- 50 g grated cheddar
- 1 tbsp rapeseed oil
- salt and pepper to season
Instructions
- Preheat the oven to 180°C.
- Cook the gluten free pasta until just al dente. Strain and set aside.
- Heat a non stick pan to a medium/high heat. Once hot, add 1 tbsp rapeseed oil.
- Add the chicken and cook for 2-3 minutes to seal.
- Add the onion and the broccoli and continue to cook for a further 3-4 minutes until the onion is beginning to soften.
- Season with salt and pepper. Add the milk and cream and cook for a further 4-5 minutes until the liquid has started to reduce.
- Mix the gluten free flour with the water in a small bowl to form a paste. Add to the pan and cook, stirring continuously, for a further 2-3 minutes until the sauce starts to thicken.
- Add the strained pasta to the pan. Stir until coated in sauce.
- Transfer to an ovenproof dish. Sprinkle with gluten free breadcrumbs and grated cheddar. Bake in the preheated oven for 15-20 minutes until golden and bubbling.