Step 1:

  • Preheat oven to 180?c (160?c fan forced). Season chicken with salt and pepper and place on an oven tray lined with baking paper. Drizzle with 1 tablespoon olive oil and roast for 50-55 minutes or until cooked through.
  • Step 2:

  • remove from oven and stand for 15 minutes. Once cooled, discard skin, pull meat off bone and tear into bite size pieces.
  • Step 3:

  • place cream, garlic and thyme in a small saucepan over medium heat. Bring to a simmer then turn off heat and let flavours infuse.
  • Step 4:

  • blanch broccoli in a medium pot of salted boiling water for about 4 minutes, until just tender. Drain and set aside on paper towels to absorb any extra water.
  • Step 5:

  • place broccoli in a food processor and pour in the cream mixture (discarding the thyme). Blend until smooth. Season to taste with salt and pepper.
  • Step 6:

  • bring a large saucepan of salted water to the boil and cook pasta until al dente, about 13 minutes, or according to packet instructions.
  • Step 7:

  • place a large non-stick frying pan over high heat and add remaining oil. Once very hot, brown the mushrooms for 4 minutes. Reduce heat, add onion and cook for 3 minutes until softened. Season with salt and pepper.
  • Step 8:

  • add chicken and cook for 3-4 minutes until reheated. Pour broccoli sauce over chicken and toss to combine.
  • Step 9:

  • drain pasta and add to frying pan. Carefully combine and pour onto serving platter. Garnish with parmesan and serve immediately.
  • Step 10:

  • notes: prep time 15 minutes
  • Step 11:

  • cook time 1 hour 20 minutes
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