This is a delicious, simple, family chicken broccoli stilton pasta bake. It’s relatively healthy, low cost and can be on the table in less than an hour. An excellent quick healthy meal!
At the moment, when I’m putting together new recipes, I’m all about back to basics.
I’ve limited time (more on that below) and I want something wholesome and substantial, but still extremely tasty for dinner. That’s why I’m so into dishes like this, my delicious new family chicken broccoli stilton pasta bake.
Don’t you think that cheese and pasta just go so well together?
I’ve been in love for such a long time with that combination, which I used here in this tuna macaroni bake recipe. That’s been such a popular recipe here on my blog, I thought it was time to add another such cheesy pasta dish.
This one will tantalise the taste buds and make your eyes pop, when you see all that lovely golden delicious melted cheese coming out of the oven! 🙂
I just wanted to say that it’s always a real thrill for me when you folks take the time to click, comment or just read through any of my recipes or blog posts.
There’s honestly been times in the last few weeks where I wondered if I’d promised too much, with posting two new weekly recipes. I was pushing myself so hard, especially with having just started a brand new job, I got myself really stressed out at times.
But, I seem to be just about keeping up, albeit with maybe the odd slip up you’ll need to forgive me for!
Anyway, I just wanted to say thanks to you all! 😀
And onto the chicken broccoli stilton pasta bake……..
- 200 g whole wheat fusilli
- 150 g broccoli florets
- 400 ml skimmed milk
- 20 g corn flour mixed with 2 tbsp. cold water
- 70 g crumbled stilton cheese
- 370 g chicken breast fillets cut into small bite sized chunks
- 80 g grated low fat cheddar cheese
- Freshly ground salt and pepper
- Pre-heat oven to 180C Fan
- Bring a large pan of salted water to the boil, stir in the pasta and return to the boil. Turn down to simmer for 8 minutes.
- Add the broccoli florets and cook for a further 6 minutes, then drain through a sieve and place the pasta and florets into a casserole dish.
- In a medium sized saucepan make the stilton sauce by combining the milk and corn flour over a low heat. Bring to the boil, stirring constantly, until thickened, season to taste, then turn the heat down and add the stilton cheese.
- Stir the chicken into the stilton sauce and allow it to cook, gently, for about 5 – 6 minutes, again stirring constantly, making sure all the chicken is well combined into the sauce.
- Mix the chicken and stilton sauce with the pasta and broccoli together in the casserole dish, top with the grated cheddar cheese and bake for about 20 minutes until the cheese has melted on top and is golden coloured.
- Serve with extra vegetables or a mixed leaf salad.
As this is such a filling dish, I find there’s no need to add much to it, if anything, to accompany. Maybe some extra vegetables like green beans, or a light mixed leafy salad usually do us.
You could also leave out the chicken from the recipe if you wanted to, but I wanted something to add plenty of protein to this dish, and to give it that extra “bite” too. The addition of the chicken does that nicely!
So yeah, phew! Limited time nowadays, but I think I’m slowly getting into my new routine. That’s me been three weeks in my new job now. Adjusting to my new routine.
Probably the hardest and most challenging part of my new routine has been moving from going to the gym first thing in the morning, before work, Monday’s, Wednesday’s and Friday’s, which I’d done for about 5 years previously, to going after work. That in itself has been a real body challenge. 😮
Then there’s been the change to my evening routine. Previously my evenings were always for relaxing, cooking and experimenting with new recipes, or writing up recipes and reading through and commenting on my favourite blogs. Now, when I come home from the gym, cook our dinner, or have something like this chicken broccoli stilton pasta bake ready and defrosted to microwave, I manage to have about an hour to do all that aforementioned before bed at 9!
I still get up at the same time though, 4am, which does allow me time then to schedule my recipe postings on social media, comment on blogs, write up the recipes on wordpress, edit my photos and prep any food I might need to do for the evening. I’m fine with that, I’ve always been best first thing in the mornings, I’m generally at my most creative then. But then that’s only on Monday’s, Wednesday’s and Fridays as Tuesday’s and Thursday I still do my at home gym workouts!
Generally now on Tuesday and Thursday evenings I’ll trial potential new blog recipes until I’m happy with them. I’ll then test them on Lynne and ones that pass the “Lynne” test get re-made on a Saturday or Sunday and photographed, for my blog, if the weather allows me to! (I am looking into getting that light box made at some point, these photographs were difficult ones to do, which likely will be re-done in the future).
All I can say is, how on earth you folks who are also food bloggers, work full time and have families to look after cope I do not know. But, my hat is off to you!
Anyway, here’s wishing you a good week ahead folks!
Tell me, is your routine as busy as mine?
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