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Pasta bake with sugar snap peas and broccoli

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Ingredients for 6 servings:

  • 500 g pasta (penne, farfalle, fusilli)
  • 300 g sugar snap peas
  • 500 g broccoli
  • 5 tomatoes, fresh or from a can, well drained
  • 500 g chicken breasts
  • 200 g cheese (Gouda, mozzarella or other mild)
  • ½ bunch parsley, flat
  • 500 ml Hollandaise sauce, homemade or from a package
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the pasta al dente and transfer it to a baking dish. Blanch the broccoli and snow peas for 3 minutes. Divide the broccoli into florets, leaving the snow peas whole and scattering them over the pasta. Slice the tomatoes and arrange them on the casserole. Slice the chicken breast and arrange them on top of the vegetables. Season with salt and pepper. Sprinkle with the finely chopped parsley, pour over the hollandaise sauce, sprinkle with cheese, and bake at 180°C for about 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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