Name: Creamy Rotisserie Chicken Broccoli Pasta
Ingredients: 250 g pasta I used spiral pasta (see my notes for substitutions); 300 g fresh broccoli florets from 1 large head of broccoli; 2 teaspoons butter; 300 ml thickened cream heavy cream; ¾ teaspoon garlic powder; ¼ teaspoon onion powder; 1 tablespoon Dijon mustard; ½ teaspoon salt; 300 g cooked chicken shredded (I used rotisserie chicken); 50 g parmesan cheese finely grated; 1 teaspoon fresh thyme leaves; 40 g mozzarella cheese grated

Ingredients

Scale

250 g pasta I used spiral pasta (see my notes for substitutions)
300 g fresh broccoli florets from 1 large head of broccoli
2 teaspoons butter
300 ml thickened cream heavy cream
¾ teaspoon garlic powder
¼ teaspoon onion powder
1 tablespoon Dijon mustard
½ teaspoon salt
300 g cooked chicken shredded (I used rotisserie chicken)
50 g parmesan cheese finely grated
1 teaspoon fresh thyme leaves
40 g mozzarella cheese grated

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Instructions

Preheat oven to 180c.
Cook the pasta in a large pot of salted water according to the package directions (less 1 minute), adding in broccoli for the last 2 minutes
250 g pasta

300 g fresh broccoli florets
Drain and return to the pot, then stir through the butter allowing it to melt then set aside.
2 teaspoons butter
While the pasta cooks, in a jug or small bowl whisk together cream, garlic powder, onion powder, mustard and salt.
300 ml thickened cream

¾ teaspoon garlic powder

¼ teaspoon onion powder

1 tablespoon Dijon mustard
½ teaspoon salt
Add chicken, parmesan, thyme and cream mixture to pasta and broccoli, stirring well to coat.
300 g cooked chicken 50 g parmesan cheese 1 teaspoon fresh thyme leaves
Transfer the pasta mixture into a large baking dish (20 x 30cm/8 x 12″), sprinkle mozzarella cheese over the top and bake for 20 – 25 minutes until brown on top and heated through.

40 g mozzarella cheese