Recipe for Chicken Strips pan-fried in garlic and then baked with Fusilli, Broccoli and a delectable cheesy sauce

300g fusilli
200g broccoli – cut into florets
4 chicken breasts
2 cloves garlic – crush, peel and chop finely
2 tsp chicken stock granules
1 cup boiling water (to make chicken stock)
1 tub thick cream
4 stalks spring onions – cut off ends and slice finely
100g mature cheddar – grate coarsely
4 tbsp flaked almonds
olive oil, salt & pepper (from your pantry)

How to
Preheat oven to 200°C.

Bring a large saucepan of lightly salted water to the boil. Add the pasta (and a little olive oil) and cook for about 5 minutes. Then add the broccoli to the pasta and cook for another 3 minutes. Drain in a colander and set aside.

Dissolve the chicken stock granules in a jug of boiling water and set aside.

Cut the chicken in to thin strips (about 4 or 5 per breast) and season well with coarsely ground salt.

Heat the a few glugs of olive oil in a large pan on high heat. Pan fry the chicken pieces until lightly browned (about 6 minutes) and then turn down the heat to medium and add the garlic and sauté for about a minute. Now add the cream, stock and half the grated cheese. Turn the heat down some more (medium-low) and gently simmer for about 5 minutes until the cheese melts and the sauce thickens a little. Taste to see if you have enough seasoning and if not – add a little salt and pepper.

Tip the pasta and broccoli into a casserole dish. Cover with the chicken mixture and gently mix it all together. Top with sliced spring onions, flaked almonds, the rest of the grated cheddar and a few twists of coarsely ground black pepper.

Bake in the oven oven (pre-heated to 200°C) for about 10-15 minutes until the top is slightly golden brown.


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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.