About this recipe:This easy chicken pasta bake benefits from the addition of broccoli, olives and a quick and creamy white sauce. You can use fettuccine as stated, or any other pasta shape you have to hand. Enjoy!
475ml soured cream
4 tablespoons grated Parmesan cheese
120g grated Cheddar cheese
salt and pepper to taste
1 clove garlic, crushed
2 tablespoons butter
250g fettuccine, cooked
450g cooked, cubed chicken breast meat
1 (300g) tin condensed cream of chicken soup
140g sliced black olives
2 heads broccoli, cut into florets
1 teaspoon curry powder
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In a medium bowl, combine the soured cream, Parmesan cheese, Cheddar cheese, salt, pepper and garlic and mix together. In a large bowl, stir butter into pasta, then stir in soured cream mixture.
In a third large bowl combine the chicken, soup, olives and broccoli and mix together; add this mixture to the noodle mixture and mix all together. Spread mixture into a 20x30cm baking dish and sprinkle with curry powder.