Penne, chicken and broccoli gratinTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:212.5 kcal
Proteins:12.4 g
Fats:13 g
Carbohydrate:12 g
Fibers:1.3 g
Sugar:1.2 g
Cholesterol:96.8 mg
Sodium:171.6 mg
Calcium:88.9 mg
Energy:733 kcal
Proteins:42.8 g
Fats:44.8 g
Carbohydrate:41.3 g
Fibers:4.6 g
Sugar:4.2 g
Cholesterol:333.9 mg
Sodium:591.9 mg
Calcium:306.6 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
200
g
penne or other pasta
250
g
broccoli florets
4
eggs
30
ml
dijon mustard
100
g
grated cheddar
80
g
pine nuts
400
g
cubed chicken
salt and pepper
100
g
fine bread crumbs
olive oil
METHOD
- Preheat the oven to 200°C / 400°F.
- Cook the pasta in a large pot of boiling salted water. Drain and set aside.
- Place the broccoli into a large pot of water; place on the heat. As soon as it begins to boil, remove the broccoli. Drain and reserve.
- Heat the oil in a skillet; brown the chicken for 10 minutes. Season with salt and pepper.
- Make the sauce by combining the basil concentrate, eggs, mustard, half the cheddar and the pine nuts in a bowl.
- Add the pasta, chicken and broccoli.
- Transfer the mixture to a large gratin dish.
- Combine the bread crumbs with the remaining cheese. Sprinkle over the pasta.
- Bake for 20 minutes or until the top is nicely browned.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
CHEF'S NOTES
To give more flavor to your gratin, consider cooking the pasta in vegetable broth.
To keep the broccoli and tender and green, drain as soon as it comes to a boil, and immerse in ice water.
To vary the pleasure, you could substitute salmon for the chicken.
*Basil concentrate is sold in a tube. You can also make your own by puréeing basil leaves with a few drops of olive oil in a mortar or food processor. Make a larger quantity and keep in the fridge, adding a pinch of fleur de sel and a few drops of lemon juice.
