This is a breeze, and the whole thing can be assembled ready for baking a few hours in advance.

Takes 1-1½ hours.

Serves 4


350g/12oz pasta shells or quills

200g/8oz broccoli, cut into very small florets and the stems thinly sliced

2 tbsp olive oil

350g/12oz boneless, skinless chicken breasts, thinly sliced

175g/6oz chestnut mushrooms, quartered

4 tbsp sun-dried tomato paste

80g pkt soft cheese with garlic and herbs (such as Boursin)

284ml carton single cream


For The Topping

bunch of spring onions, finely sliced

85g/3oz mature cheddar, grated

1 garlic clove, finally chopped

50g/2oz flaked almonds



Preheat the oven to 190C/170C fan-oven/Gas mark 5

Bring a large pan of salted water to the boil.  Throw in the pasta, stir well and return to the boil.  Cook for 6 mins, then add the broccoli and cook for 5-6 mins more until the pasta is just cooked.  Drain well, then return to the pan.

Heat the oil in a wide pan, add the chicken pieces and fry until lightly browned.  Tip in the mushrooms and stir fry for 1 minute, then stir in the tomato paste, cheese and cream.  Gently simmer, stirring, until the cheese has melted to thicken the sauce.  Season with salt and pepper.

Pour he sauce over the pasta, stirring gently until coated, then tip into a shallow ovenproof dish (about 1.7 litre capacity) and level the top.

Mix the spring onions, cheddar, garlic and almonds for the topping and sprinkle over the pasta.  Bake for 20 mins until golden.