Chicken, Broccoli and Cheese Pasta?

Tonight’s creation was based on one of those magazine recipes. Not one that’s attached to an article, but one that’s actually an advertisement and recipe in one. Claiming to be a stress free meal, it requires 35 minutes and a handful of ingredients.

Tri Coloured Fusilli

Dice and cook two or three chicken breasts, and combine with a steamed head of broccoli florets in a casserole dish. Stir together one can, cream of broccoli soup, and 1/3 cup of milk. Pour over the chicken mixture. Top with 1/2 cup of shredded cheese and sprinkle on a few tablespoons of bread crumbs. Put the uncovered dish into a 425 degree oven until warm through out (20-25 minutes). Start boiling a pot of water about halfway in, and consult your pasta for its cooking time (usually 7-10 minutes). Before draining the pasta, flip on the broiler to crisp up the top. Strain off your pasta and divide. Top with as much casserole as you’d like and enjoy. Watch out for the broccoli though, it stays crazy hot!

The meal was as advertised, so it’s great for people who don’t have cooking thumbs. My overall thoughts are mixed. The flavour is totally dependent on the soup (it said light,we went regular) and as such, the final result tastes like broccoli cheese soup. If was to change anything, it would be some sort of heat (chili flakes maybe) a stronger cheese (maybe a smoked or bleu variety) and additional seasonings to both the chicken and broccoli. I understand not adding salt, with so much in the soup, but no pepper in the recipe. Come on, what absent minded cook wrote this. At the end of the day though, it did it’s job at the homestead and filled up the hungry diners.

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