Pan-roasted Chicken with Brown Casarecce, Sundried Tomato Sauce & Tenderstem Broccoli

Serving size

1 person 2 people 4 people

Ingredients

120g brown rice casarecce pasta (Soya)

(Brown rice flour 100%)
10g chicken stock powder

(Chicken Stock Powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil), Cornflour)
100g Tomatoes Baby Seasonal Mix
1 tbsp sun-dried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
1 unwaxed lemon
90g Tenderstem broccoli
40g Soft Cheese (Milk)

(10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
1 handful of fresh basil
2 British Free Range chicken breasts
1 tbsp chilli paste (use half)

(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
1 onion
2 garlic clove
2 tsp smoked paprika & oregano blend

(smoked paprika, oregano)

Allergens

Contains: Milk

May Contain: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	94Kcal	587Kcal
	393kJ	2457kJ
Fat	2.3g	14g
of which saturates	1.0g	6.0g
Carbohydrates	10g	64g
of which sugars	1.8g	11g
Protein	8.5g	53g
Salt	0.24g	1.5g
Fibre	1.7g	11g

Ingredients

100g Tomatoes Baby Seasonal Mix (use half)
120g brown rice casarecce pasta (use half) (Soya)

(Brown rice flour 100%)
2 garlic clove
1 onion (use half)
1 handful of fresh basil (use half)
2 tsp smoked paprika & oregano blend (use half)

(smoked paprika, oregano)
1 British Free Range chicken breast
90g Tenderstem broccoli (use half)
40g Soft Cheese (use half) (Milk)

(10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
10g chicken stock powder (use half)

(Chicken Stock Powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil), Cornflour)
1 tbsp sun-dried tomato paste (use half)

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
1 tbsp chilli paste (use a quarter)

(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
1 unwaxed lemon (use half)

Allergens

Contains: Milk

May Contain: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	94Kcal	591Kcal
	394kJ	2475kJ
Fat	2.3g	14g
of which saturates	1.0g	6.0g
Carbohydrates	10g	65g
of which sugars	1.8g	11g
Protein	8.5g	53g
Salt	0.24g	1.5g
Fibre	1.7g	11g

Back

High protein 1/3 daily fibre New 6 plants Low sat fat Balanced

Pan-roasted Chicken with Brown Casarecce, Sundried Tomato Sauce & Tenderstem Broccoli

Prep time: 15 mins

Total time: 35 mins

Cuisine: Italian

Food group: Poultry

Juicy British free-range chicken breasts are coated in smoky paprika and herby oregano, then pan-fried until golden. Dish them up on top of brown rice casarecce, simmered in a creamy sauce made with tangy sundried tomato and swirls of soft cheese. Tenderstem broccoli on the side for a hit of green.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
Line a baking tray with parchment paper
Bring a medium saucepan filled with salted water to a boil
Pull out a large frying pan, a grater, a measuring jug & a sieve

Time for chicken

Coat the chicken in the paprika oregano spice mix and season with a pinch of salt and pepper
Heat the large frying pan with 1/2 tsp olive oil on medium-high heat. Once hot, add the chicken and cook for 4 mins per side
Transfer the chicken to the lined baking tray and roast for 14 mins / air fryer 13 mins, until cooked through

Boil & prep

Trim the broccoli
Add the casarecce to the saucepan and simmer for 8-9 mins. In the final 3-4 mins, add the broccoli and cook for the remaining time. Remove the broccoli from the pan using tongs and set aside, then drain the pasta
Meanwhile, thinly slice the onion and garlic. Halve the tomatoes. Pick the basil leaves from the stalks and thinly slice. Zest and quarter the lemon

Make the sauce

Reheat the large frying pan with 1/2 tsp olive oil on medium-high heat. Once hot, add the onion and tomatoes and cook for 4-5 mins, until softened. Season with salt and pepper
Add the garlic, sundried tomato paste, the half pack of chilli paste (use less for less heat) and cook for a further minute. Add the stock powder, 150ml water (75ml for 1 person) and bring to a boil. Simmer for 3-4 mins, until reduced slightly
Remove the pan from the heat, then stir though the soft cheese, cooked pasta and half the basil. Add a squeeze of lemon and season with salt and pepper to taste. Add a splash of water to loosen if it's too thick

Plate up

Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
Thinly slice the chicken against the grain
Share the tomato pasta between bowls and top with the chicken breasts. Serve the broccoli alongside, sprinkled with the lemon zest. Garnish with the remaining basil and lemon wedges