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Roasted chicken rigatoni with mushrooms and broccoli sauce
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Prep Time:
15 minutes
Cook Time:
80 minutes
Total Time:
95 minutes
Try my delicious roasted chicken rigatoni with mushroom and broccoli sauce for a family favorite.
Ingredients:
  • 2 chicken marylands
  • 36.40 gm olive oil
  • 252.50 gm Brand Thickened Cream
  • 2 cloves garlic, peeled
  • 2 sprigs fresh thyme
  • 150g small broccoli florets
  • 300g brand rigatoni pasta
  • 200g punnet cup mushrooms, sliced
  • 1/2 small brown onion, finely chopped
  • 40g parmesan
Instructions:
  • Preheat the oven to 180C (160C fan forced). Season the chicken with salt and pepper, then place it on a baking tray lined with parchment paper. Drizzle the chicken with 1 tablespoon of olive oil and roast for 50-55 minutes until fully cooked.
  • Allow the dish to cool for 15 minutes. Then, remove and discard the skin, pulling the meat off the bone and tearing it into bite-sized pieces.
  • In a small saucepan over medium heat, combine cream, garlic, and thyme. Simmer until fragrant, then allow the flavors to infuse by turning off the heat.
  • Cook the broccoli in a pot of boiling salted water for around 4 minutes until it is tender. Then, drain the broccoli and place it on paper towels to absorb any excess water.
  • Combine broccoli with creamy mixture in food processor, excluding the thyme. Blend to silky consistency. Season generously with salt and pepper.
  • Bring a large pot of salted water to a boil and cook the pasta until al dente, approximately 13 minutes, following package directions.
  • Heat a large non-stick frying pan over high heat and add the remaining oil. Sear the mushrooms for 4 minutes until browned. Lower the heat, add the onion, and cook for 3 minutes until softened. Season with salt and pepper to taste.
  • Cook the chicken for 3-4 minutes until heated through and then generously coat it with the broccoli sauce, ensuring that all the flavors meld together perfectly.
  • After draining the pasta, toss it in the frying pan. Mix gently, then transfer to a serving platter. Sprinkle with parmesan and serve promptly.

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