Penne, chicken and broccoli gratin Recipe
Penne, chicken and broccoli gratin
Total time: 30 to 60 minutes

Preparation time: 30 minutes
Cooking time: 20 minutes

Difficulty: Easy
Chef's Note

To give more flavor to your gratin, consider cooking the pasta in vegetable broth. 

To keep the broccoli and tender and green, drain as soon as it comes to a boil, and immerse in ice water.

To vary the pleasure, you could substitute salmon for the chicken.

*Basil concentrate is sold in a tube. You can also make your own by puréeing basil leaves with a few drops of olive oil in a mortar or food processor. Make a larger quantity and keep in the fridge, adding a pinch of fleur de sel and a few drops of lemon juice.

For 4-6 servings

- 200 g (7 oz.) penne or other pasta
- 250 g (8 oz.) broccoli florets
- 90 g (3 oz.) basil concentrate*
- 4 eggs
- 2 tbsp. Dijon mustard
- 100 g (3 1/2 oz.) grated cheddar
- 80 g (3 oz.) pine nuts
- 400 g (14 oz.) cubed chicken
- Salt and pepper
- 100 g fine bread crumbs
- Olive oil
  1. Preheat the oven to 200°C / 400°F.
  2. Cook the pasta in a large pot of boiling salted water. Drain and set aside.
  3. Place the broccoli into a large pot of water; place on the heat. As soon as it begins to boil, remove the broccoli. Drain and reserve.
  4. Heat the oil in a skillet; brown the chicken for 10 minutes. Season with salt and pepper.
  5. Make the sauce by combining the basil concentrate, eggs, mustard, half the cheddar and the pine nuts in a bowl.
  6. Add the pasta, chicken and broccoli.
  7. Transfer the mixture to a large gratin dish.
  8. Combine the bread crumbs with the remaining cheese. Sprinkle over the pasta.
  9. Bake for 20 minutes or until the top is nicely browned.
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