Ingredients

• 2Coles Brand chicken marylands
• 2 tbspolive oil
• 1 cupColes Brand thickened cream
• 2 clovesgarlic, peeled
• 2 sprigsfresh thyme
• 150 gsmall broccoli florets
• 300 gColes Brand rigatoni
• 200 gpunnet cup mushrooms, sliced
• 1/2small brown onion, finely chopped
• 1/2 cup (40g)Mil Lel shaved parmesan cheese

Method

• 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.
• Remove from oven and stand for 15 minutes. Once cooled, discard skin, pull meat off bone and tear into bite size pieces.
• Place cream, garlic and thyme in a small saucepan over medium heat. Bring to a simmer then turn off heat and let flavours infuse.
• 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.
• 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.
• Bring a large saucepan of salted water to the boil and cook pasta until al dente, about 13 minutes, or according to packet instructions.
• 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.
• Add chicken and cook for 3-4 minutes until reheated. Pour broccoli sauce over chicken and toss to combine.
• Drain pasta and add to frying pan. Carefully combine and pour onto serving platter. Garnish with parmesan and serve immediately.