Poached Chicken Pasta Bake with Broccoli

    2 hours

    You've never had a chicken pasta bake like this one! The difference is you start with a whole chicken, poach it and shred the meat. Amazing!


    Queensland, Australia
    1 person made this

    Serves: 6 

    • 1 whole chicken
    • salt and pepper, to taste
    • 12 black peppercorns
    • 2 stalks celery, cut into large pieces
    • 1 small onion, peeled
    • 3 sprigs parsley
    • 1 carrot, cut into large pieces
    • 8 tablespoons butter
    • 6 tablespoons flour
    • 1 1/2 cups thickened cream
    • 1 bunch broccoli
    • pinch nutmeg
    • 1 egg yolk
    • 120g short pasta, like bow ties
    • 1/4 cup Parmesan, grated

    Preparation:30min  ›  Cook:1hour30min  ›  Ready in:2hours 

    1. In a stock pot place the chicken, water to cover, salt, peppercorns, celery, onion, parsley and carrot. Bring to the boil and simmer 30 minutes. Remove the chicken and cook the water down to 3 cups. Strain and reserve the stock.
    2. Preheat the oven to 200 degrees C.
    3. Melt 5 tablespoons butter in a saucepan and add the flour, stirring. Add the reserved stock and keep stirring. When thickened and smooth, stir in the cream. Simmer 10 minutes.
    4. Cut the broccoli into florets. Boil them in salted water about 2 minutes and drain.
    5. Pull the chicken meat from the bones, discarding the skin. Shred the chicken into bite sized pieces.
    6. Melt 2 tablespoons butter in a frypan and add the broccoli, sprinkling with salt, pepper and nutmeg. Cook 1 minute then add the chicken. Add two cups of the cream sauce and stir.
    7. Add the egg yolk to the remaining sauce and reheat, stirring. Remove from heat.
    8. Cook the pasta in boiling water until al dente then toss with remaining 1 tablespoon butter and salt and pepper to taste.
    9. Place the pasta in a buttered baking dish. Spoon the chicken and broccoli on top. Spoon the remaining sauce over and top with the grated Parmesan. Bake 15 minutes.

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