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Roasted chicken rigatoni with mushrooms and broccoli sauce

  • 0:15 Prep
  • 1:20 Cook
  • 4 Servings


  • 2 chicken marylands
  • 2 tablespoons olive oil
  • 1 cup Coles Brand Thickened Cream
  • 2 cloves garlic, peeled
  • 2 sprigs fresh thyme
  • 150g small broccoli florets
  • 300g Coles brand rigatoni pasta
  • 200g punnet cup mushrooms, sliced
  • 1/2 small brown onion, finely chopped
  • 1/2 cup (40g) Mil Lel shaved parmesan cheese


  • 1
    Preheat oven to 180C (160C fan forced). Season chicken with salt and pepper and place on an oven tray lined with baking paper. Drizzle with 1 tablespoon olive oil and roast for 50-55 minutes or until cooked through.
  • 2
    Remove from oven and stand for 15 minutes. Once cooled, discard skin, pull meat off bone and tear into bite size pieces.
  • 3
    Meanwhile, place cream, garlic and thyme in a small saucepan over medium heat. Bring to a simmer then turn off heat and let flavours infuse.
  • 4
    Blanch broccoli in a medium pot of salted boiling water for about 4 minutes, until just tender. Drain and set aside on paper towels to absorb any extra water.
  • 5
    Place broccoli in a food processor and pour in the cream mixture (discarding the thyme). Blend until smooth. Season to taste with salt and pepper.
  • 6
    Bring a large saucepan of salted water to the boil and cook pasta until al dente, about 13 minutes, or according to packet instructions.
  • 7
    Place a large non-stick frying pan over high heat and add remaining oil. Once very hot, brown the mushrooms for 4 minutes. Reduce heat, add onion and cook for 3 minutes until softened. Season with salt and pepper.
  • 8
    Add chicken and cook for 3-4 minutes until reheated. Pour broccoli sauce over chicken and toss to combine.
  • 9
    Drain pasta and add to frying pan. Carefully combine and pour onto serving platter. Garnish with parmesan and serve immediately.

Source: taste.com.au


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