Fusilli with broccoli and mascarpone – Recommended Recipe!

Fusilli with Broccoli and Mascarpone – serves 4, ready in 20 mins.

Ingredients

300g fusilli

400g purple sprouting broccoli, each stem halved

15g butter

4 spring onions, trimmed and sliced

1 clove garlic, crushed

250g mascarpone

75g extra mature Cheddar, grated

2 tsp coarse grain mustard

Method

1.       Bring a large pan of salted water to the boil, add the pasta and cook for 11 mins until just tender. Add the broccoli for the last 7 mins.

2.       Meanwhile, melt the butter in a small pan and fry the spring onions and garlic for 2 to 3 mins. Add the mascarpone, Cheddar and mustard and stir over a low heat until melted. Season well.

3.       Drain the pasta and broccoli and toss in the sauce, or serve with the sauce poured over.

Per serving: 546 calories, 45g carbohydrate, 32g fat, 18g saturated fat, 3g sugar, 1g salt.

Source: Asda instore magazine.

Chicken and broccoli pie – Recommended Recipe!

Chicken and Broccoli Pie – serves 4, ready in 1 hour 10 mins

Ingredients

2 chicken breast fillets

250g gammon steak, rind and fat removed

1 chicken stock cube

Sprig of fresh thyme

200g purple sprouting broccoli

1 tbsp cornflour

200g crème fraiche

½ 270g pack filo pastry, chilled

25g butter, melted

Method

1.       Put the chicken, gammon, stock cube and thyme in a pan. Add enough water to just cover, bring to the boil and simmer, partially covered, for 20 mins, removing any fat that floats to the surface. Add the broccoli and cook for another 4 mins. Lift out the chicken, gammon and broccoli, using a draining spoon and put on a plate to cool slightly. Boil the stock, uncovered, until it is reduced to about 200ml.

2.       Preheat the oven to 190C/fan 170C/Gas 5. Cut the gammon, chicken and broccoli into bite-size pieces. Put in a pie dish.

3.       Mix the cornflour with 30ml water and add to the stock with the crème fraiche. Heat until almost boiling, stirring all the time. Pour over the meat and broccoli.

4.       Cut each sheet of filo pastry into 8. Brush with the butter and then scrunch up loosely. Put the pastry on the pie to cover the surface and bake for 20 mins.

Per serving: 55 calories, 20g carbohydrate, 37g fat, 19g saturated fat, 3g sugar, 1g salt.

Source: Asda instore magazine.