Chicken And Broccoli Pasta Bake

• 12 ounces pasta shells
• 8 ounces broccoli, cut into very small florets and the stems thinly sliced
• 2 tablespoons olive oil
• 12 ounces boneless skinless chicken breasts, thinly sliced
• 6 ounces chestnut mushrooms, quartered
• 4 tablespoons sun-dried tomato paste
• 1 (80 g) packet soft spreadable cheese with garlic and herbs (such as Boursin)
• 1 (284 ml) carton single cream
• For the topping
• 1 bunch spring onion, finely sliced
• 3 ounces mature cheddar cheese, grated
• 1 clove garlic, minced
• 2 ounces sliced almonds

1. Preheat oven to 375*F.
2. Cook the pasta in a large pan of boiling salted water for 6 minutes, then add the broccoli and cook for 5 to 6 minutes longer, until the pasta is just cooked.
3. Drain well and return to pan.
4. Heat the oil in a wide pan and add the chicken pieces.
5. Fry until lightly browned.
6. Tip in the mushrooms and stir fry for 1 minute, then stir in the tomato paste, cheese and cream.
7. Gently simmer until the cheese has melted, stirring, until the sauce is thickened slightly.
8. Season with salt and pepper.
9. Pour the sauce over the pasta, stirring gently until coated, then tip into a shallow ovenproof dish.
10. Level the top.
11. Mix the spring onions, cheddar, garlic and almonds and sprinkle over the pasta.
12. Bake for 20 minutes until golden.

pasta shells, broccoli, olive oil, chicken breasts, mushrooms, tomato paste, packet, cream, topping, spring onion, cheddar cheese, clove garlic, almonds

Taken from www.food.com/recipe/chicken-and-broccoli-pasta-bake-71025 (may not work)