Chicken Kiev Pasta Bake

Name: Chicken Kiev Pasta Bake with Broccoli
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 2 Grams of Chicken seasoning; 2 Grams of Dried oregano; 4 Piece of Garlic cloves; 100 ML of Water; 180 Grams of Rigatoni pasta; 2 Grams of Garlic onion powder; 1 Piece of Chicken stock cube; 10 Grams of Butter; 10 Grams of Plain flour; 60 Grams of Grated cheddar; 300 ML of Whipping cream; 15 Grams of Fresh parsley; 40 Grams of Panko bread crumbs; 30 Grams of Grated Parmesan; 150 Grams of Broccoli florets

with Broccoli

A comforting pasta bake inspired by classic Chicken Kiev, featuring golden breadcrumb-topped chicken, tender broccoli, and a creamy garlic butter sauce.

40 Reviews

Cals 1394 · Prot 81 · Carbs 94 · Fat 77

Family Friendly

30 min

A comforting pasta bake inspired by classic Chicken Kiev, featuring golden breadcrumb-topped chicken, tender broccoli, and a creamy garlic butter sauce.

40 Reviews

Cals 1394 · Prot 81 · Carbs 94 · Fat 77

Family Friendly

Ingredients

Chicken

Chicken breast

400 Grams

Chicken seasoning

2 Grams

Dried oregano

2 Grams

Garlic cloves

4 Piece

Sauce

Water

100 ML

Rigatoni pasta 10*11*

180 Grams

Garlic onion powder

2 Grams

Chicken stock cube 4*5*9*15*

1 Piece

Butter 4*

10 Grams

Plain flour 10*11*

10 Grams

Grated cheddar 4*

60 Grams

Whipping cream 4*

300 ML

Topping

Fresh parsley

15 Grams

Panko bread crumbs 10*11*12*

40 Grams

Grated Parmesan 4*

30 Grams

To serve

Broccoli florets

150 Grams

Allergens

*10 Wheat, *11 Gluten, *4 Milk, *5 Eggs, *9 Soya, *15 Celery, *12 Lupin

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	5815 / 1394
Fats (g)	77
of which saturated (g)	11.1
Carbohydrates (g)	94
of which sugars (g)	9.7
Fibers (g)	6.1
Proteins (g)	81.3
Salt (g)	4.2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Boil pasta

Bring a large pot of salted water to the boil.
Add the rigatoni. Cook for 11-13 min until 'al dente' or cooked to your liking.
Drain and reserve the pot for step 6.

2 Prep

Peel and finely chop the garlic.
Pick and finely chop the parsley.
Chop the chicken into bite-sized pieces.

3 Fry chicken

Heat a frying pan over a medium-high heat with a drizzle of oil.
Fry the chicken with the chicken seasoning and oregano for 5 min.
Add the garlic and cook for 1-2 min further.

4 Make sauce

Preheat the grill to medium-high.
Add the butter and flour to the chicken.
Mix and cook for 1 min.
Add the measured water, cream, garlic onion powder and 0.5 stock cube, mixing and cooking for 2-3 min until thickened.
Mix through the cheddar cheese and adjust seasoning to taste.

5 Grill

In a bowl, combine the parsley, panko and parmesan.
Add the cooked pasta to the sauce and mix to coat.
Transfer the pasta mix to a baking dish, top with the crumb and a small drizzle of oil.
Grill for 3-5 min until the crumb is golden and crispy.