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