Serves 4

For the Base

• 350g/12oz pasta shells or quills
• 200g/8 oz broccoli, cut into very small florets
• 2 tbsp olive oil
• 350g/12oz boneless, skinless chicken breasts – thinly sliced
• 165g/6oz chestnut mushrooms – quartered
• 4 tbsp sun-dried tomato paste
• 80g pkt soft cheese with garlic and herbs (such as Boursin)
• 284ml single cream or crème fraiche
• salt and black pepper

For the Topping

• Bunch of spring onions – finely sliced
• 85g/3oz cheddar cheese – grated
• 1 garlic clove – finely chopped
• 50g/2oz flaked almonds

Preheat the oven to 190c/gas 5/fan oven 170c

Bring a large pan of salted water to the boil. Throw in the pasta, stir well and return to the boil. Cook for 10 minutes, then add the broccoli cook for a further 5 minutes. Drain well and return to the pan.

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

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

Mix the spring onions, grated cheese, garlic and almonds for the topping and sprinkle over the pasta.

Bake for about 20 minutes until golden.

Serve and enjoy

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