Cook the pasta in a large saucepan of lightly salted boiling water for 10–12 minutes, or according to the packet instructions, until al dente. Drain and transfer to a large bowl. Preheat the oven to 180°C.
Meanwhile, heat the oil in a large deep frying pan over a moderate heat, add the onion and cook for 5 minutes, or until softened. Add the chicken to the pan and cook for 4–5 minutes until lightly browned. Stir in the tomatoes and cook for 5 minutes, or until the liquid has reduced by half.
Stir the tomato mixture into the pasta and season with salt and freshly ground black pepper.
Add the beans, broccoli and sour cream to the pasta mixture and stir everything together well.
Spread the mixture in a large, deep baking dish, measuring about 23 × 33 cm. Sprinkle the parmesan over the top.
Bake for 25–30 minutes until golden and slightly crispy on top. Serve hot.
• Tinned tomatoes flavoured with chopped herbs are a useful convenience product. However, if you are using regular tinned chopped tomatoes, add ½ teaspoon dried thyme or mixed herbs to the mixture in step 2. • Serve with a mixed leaf salad tossed with a fruity vinaigrette dressing.
I love this recipe I changed it a little to accommodate what I already had on hand. 1 I used peas carrots and corn mix instead of beans. 1 can of Italian diced tomatoes instead of 2, I used tasty cheese instead of parmesan and I also used macaroni pasta instead of penne. I used 500g of minced chicken instead of 375 grams also 1 X 250g tub of sour cream instead of 2/3 of a cup it was a winner!!!!!!!! - 10 Jun 2013