• Jo Murray

Chicken Kiev Pasta Bake

OMG - Chicken Kievs are a hands down winner winner chicken dinner in our place but then again so is pasta! When I came across this recipe combining the two I thought to myself "I'll be getting a medal for putting this on the table".

Who would have thought to combine the two dishes? Well thankfully someone did. The creamy garlic sauce smothered the pasta and broccoli with a topping of cheesy crunchiness. Have I sold it to you yet?

One of the things that we missed when we first found out that we had to start catering for a coeliac besides the obvious was the simple easy things such as shop brought schnitzels, nuggets, kievs and other crumbed products. Obviously as time has passed we have experimented with many different brands of gluten free products and managed to find the ones that we prefer to use along the way. It's definitely been a learning curve - one that I am grateful for due to all the learning and experimenting. Yes there have been failures and of course, celebrations when we have nailed an old recipes as a gluten free version.

Chicken Kiev is usually made using a chicken breast fillet, which is pounded evenly and then rolled around cold garlic butter. It is then coated with eggs and bread crumbs, and either fried or baked. Originating from Russia, known there as côtelette de volaille, is now known around the world and enjoyed by many. Unless you don't like garlic, I think everyone loves a Chicken Kiev.

Easy, quick and on the dinner table in approximately 40 minutes you will love the fact that there is no stuffing with garlic butter or breading of the chicken to get the same taste. That coupled with the fact it's enveloped in creamy pasta is sure to please everyone.

Chicken Kiev Pasta Bake

(recipe adapted from Taste.com.au)

Serves: 6

💚 12 sp per serve

💙 11 sp per serve

💜 11 sp per serve

250 grams pasta of your choice (or GF pasta of your choice)

1 head of broccoli, cut into small florets

1 tablespoon extra virgin olive oil

500 grams chicken breast, sliced

50 grams reduced fat butter, chopped

1 onion, sliced

4 garlic cloves, crushed

1 1/2 tablespoons plain flour (or GF plain flour)

1 1/2 cups skim milk

1/2 cup light thickened cream

2 tablespoons dried parsley flakes

1 cup finely grated parmesan

1/2 cup panko breadcrumbs (or GF breadcrumbs)

Grease a large baking dish.

Cook pasta in a large saucepan of boiling, salted water, following packet directions, adding broccoli for the last 2 minutes of cooking time. Drain.

Meanwhile, heat oil in large deep frying pan over medium heat. Add chicken. Cook, stirring once, for 5 minutes or until golden and just cooked through. Transfer to a plate.

Melt butter in same pan. Add leek. Cook for 5 minutes or until softened.

Add garlic and flour. Cook, stirring, for 1 to 2 minutes until mixture bubbles. Remove from heat.

Gradually stir in milk, then cream. Return to medium heat. Cook, stirring constantly, for 3 to 4 minutes or until mixture bubbles and thickens.

Add chicken, pasta mixture, half the parsley and half the Parmesan. Stir until Parmesan just melts.

Preheat grill on high. Transfer pasta mixture to prepared baking dish.

Combine breadcrumbs with remaining Parmesan and parsley in a bowl. Sprinkle over pasta mixture. Grill for 2 to 3 minutes or until golden.

Sprinkle with extra parsley, if desired. Serve.

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