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Ingredients 12 items

  • 2 cups water or 500 ml, hot
  • 2 cubes MAGGI Chicken Stock or 20 g
  • 500 g skinned chicken breast fillet
  • 2 bay leaves
  • 1 tablespoon vegetable oil or 15 ml
  • 1 medium onion or 100 g, chopped
  • 4 cloves garlic, finely crushed
  • 1 teaspoon dried rosemary
  • 1 cup cream, 35% or 250 ml
  • 1 cup cheddar cheese or 100 g
  • 2 cups penne pasta dried pasta or 300 g, (or ziti pasta)
  • 2 cups broccoli floret or 150 g

How to prepare

  1. Preheat oven to 175 degrees C and place oven rack to middle position.
  2. Add Water and MAGGI Chicken stock to a medium pot, add Chicken Breast and Bay Leaves and bring to a boil, simmer on medium heat until chicken is cooked, about 25 minutes. Remove chicken and set aside and shred to small pieces once cool. Reserve soup and discard bay leaves.
  3. In a medium saucepan, heat Vegetable Oil and sauté Onions on medium heat until soft, add Garlic, dried Rosemary and the reserved soup and allow to simmer for 5 minutes.
  4. Add Cream and Cheddar Cheese to the pan and simmer on low heat until sauce is slightly thick. Remove from heat and set aside.
  5. Place un-cooked Ziti Pasta in a large casserole dish, add shredded Chicken, Broccoli Florets and pour sauce over and gently stir until well mixed. Make sure the pasta is fully covered with the sauce.
  6. Bake with aluminum foil and bake in an oven for 35-45minutes or until pasta is fully cooked and slightly golden on top.

Nutritional informations

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