Chicken Broccoli Stilton Pasta Bake Recipes

BLUE CHEESE AND CHICKEN PASTA BAKE

Steps:

• Heat the oven to 200°C/180°C fan/gas 6. Put the milk, stock and chicken in a large pan and bring to a simmer for 5 minutes or until the chicken is cooked through. Remove from the heat and transfer the chicken to a plate using a slotted spoon. Pour the poaching liquid into a jug.
• Meanwhile, heat a splash of oil in a large heavy-based frying pan and cook the green veg with a splash of water until just tender. Remove the veg and set aside with the chicken.
• Heat the remaining 3 tbsp olive oil in a pan with the flour and stir until it smells toasty. Gradually add the warm chicken poaching liquid, whisking until smooth and incorporated. Bring to the boil, then simmer for 5 minutes until thickened.
• Cook the pasta according to the pack instructions, drain, then tip straight into the sauce along with half the blue cheese, the crème fraîche and mustard (if using). Stir well to coat the pasta with sauce.
• Stir in the cooked chicken and vegetables, then season well with salt and pepper. Transfer to a baking dish, dot over the remaining blue cheese and bake for 20-25 minutes until golden and bubbling.

CHICKEN BROCCOLI STILTON PASTA BAKE

Steps:

• Pre-heat oven to 180C Fan
• Bring a large pan of salted water to the boil, stir in the pasta and return to the boil. Turn down to simmer for 8 minutes.
• Add the broccoli florets and cook for a further 6 minutes, then drain through a sieve and place the pasta and florets into a casserole dish.
• In a medium sized saucepan make the stilton sauce by combining the milk and corn flour over a low heat. Bring to the boil, stirring constantly, until thickened, season to taste, then turn the heat down and add the stilton cheese.
• Stir the chicken into the stilton sauce and allow it to cook, gently, for about 5 - 6 minutes, again stirring constantly, making sure all the chicken is well combined into the sauce.
• Mix the chicken and stilton sauce with the pasta and broccoli together in the casserole dish, top with the grated cheddar cheese and bake for about 20 minutes until the cheese has melted on top and is golden coloured.
• Serve with extra vegetables or a mixed leaf salad.

BLUE CHEESE PASTA

Steps:

• Boil the pasta according to pack instructions. In a saucepan, melt the butter, then gently fry the onion until golden. Add the garlic and sage, fry for a further 2 mins, then remove the pan from the heat. Drain the pasta and reserve some cooking water. Stir through the buttery onions, stilton and 2 tbsp cooking water, then sprinkle with the toasted walnuts to serve.

CREAMY LEEK, BROCCOLI AND STILTON LINGUINE

Steps:

• Bring a saucepan of slightly salted water to the boil and add the broccoli. Cook over a high heat for 3-4 minutes, or until quite tender, then drain.
• Melt the butter in a frying pan over a medium heat, add the leeks and cook for two minutes, then add the cooked broccoli and cook for a further two minutes.
• Add the cream and simmer for two minutes, then add the cooked linguine and Stilton and mix together well.
• To serve, spoon the pasta mixture into a serving bowl.