Chicken And Broccoli Pasta Food

ONE-POT CREAMY CHICKEN AND BROCCOLI PASTA RECIPE BY TASTY

Steps:

• Heat half of the oil in a large pot. Add in the chicken, season with half of the seasoned salt and pepper, and cook.
• Once the chicken is nicely browned and cooked through, remove it from the pan. Set aside.
• Add in remaining oil, onion, and broccoli. Cover for 2 minutes. Season with remaining seasoned salt and pepper. Cook and stir until the onions begin to become translucent.
• Pour in milk and bring to a boil. Stir periodically so the bottom does not burn.
• Once milk is bubbling, add pasta and stir frequently until pasta reaches your desired doneness (approximately 10 minutes at medium heat).
• Add in Parmesan and mozzarella. Stir until cheese is melted.
• Stir in chicken until well incorporated.
• Enjoy!

CHEESY CHICKEN AND BROCCOLI PASTA RECIPE BY TASTY

Steps:

• Heat olive oil on medium heat in a large pot. Add chicken breasts, season with salt and pepper, and allow the chicken to brown on one side.
• Flip chicken, then add onions and garlic as the second side browns.
• Once the chicken has browned on both sides, add chicken broth, water, and pasta to the pot.
• Stir all ingredients, cover the pot with a lid, and bring to a boil. When it begins to boil, uncover and stir. Bring the heat to low, stir, then cover and let simmer for 20 minutes.
• After 20 minutes has passed, uncover and add in the broccoli. Stir continually as the broccoli steams until the rest of the liquid evaporates.
• Add milk and cheddar cheese and stir until the cheese melts and you have a smooth cheese sauce.
• Add salt and pepper (to taste), cayenne, and nutmeg. Stir once more, then you're ready to serve.
• Enjoy!

CHICKEN AND BROCCOLI PASTA

Steps:

• In a large skillet over medium heat, warm oil and add chicken; cook until slightly brown. Add onion and garlic to cook for about 5 minutes or until garlic is golden and onions are translucent.
• Add tomatoes, broccoli, salt, pepper and oregano; stir well and bring to a boil. Cover and turn down heat to simmer for about 10 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until tender; drain and add back into pot. Pour chicken sauce into pot and mix well.
• Add basil and toss well; top with Parmesan cheese. Serve.

CHICKEN BROCCOLI PASTA

Steps:

• Boil the pasta in water according to the package instructions. When the pasta is almost done, add broccoli florets and cook them together until the broccoli has softened.
• Meanwhile, dice onion, garlic and chicken.
• Heat up the oil in a skillet or frying pan on medium to high heat, and add the chicken, onion, garlic and all seasoning. Sauté for a few minutes, until the chicken is cooked through. Set it aside.
• When the pasta is done, discard the majority of the pasta water, but leave a little in the pot. Add the chicken and onions, as well as shredded cheese to the pot. Stir to combine.
• Add any extra seasoning to taste, and serve.

PASTA, BROCCOLI AND CHICKEN

Steps:

• In a large pot with boiling salted water cook rigatoni pasta until al dente. Drain.
• Meanwhile, blanch broccoli florets in a medium size saucepan, remove with slotted spoon. In same pan saute the minced garlic and pesto sauce in the olive oil for 2 minutes. Add the chopped tomatoes and set aside.
• In a large bowl toss cooked pasta with blanched broccoli, cooked chicken, and garlic/tomato mixture. Add grated Parmesan cheese, salt, and ground black pepper and mix well. Serve warm.

CHICKEN AND BROCCOLI LINGUINE RECIPE

Steps:

• 1. Bring a large pot of water to the boil to cook the broccoli and pasta. First, boil the broccoli for one minute and remove to a cutting board, reserving the water for the pasta. Finely chop the broccoli. With a knife, coarsely mince the chicken. Boil the pasta according to the packet instructions. 2. While the pasta is cooking, heat a very large frying pan over medium heat and add the oil. Fry the chicken until lightly browned, then add the onion and garlic, continuing to fry until they are softened. Add the chopped broccoli and fry for a further three to five minutes. Add the cream and stir well. 3. When the pasta is al dente, drain the pasta and reserve about ¼ cup of the pasta water. Add the pasta and reserved pasta water to the chicken and broccoli over heat and mix well. Season to taste and serve with parmesan cheese. If you like creamy pasta, try Neil Perry's garganelli with peas and prosciutto.

CREAMY BROCCOLI CHICKEN PASTA

Steps:

• Heat a large pan over high heat.
• Drizzle a few teaspoons of olive oil over the chicken then season with salt and pepper.
• Brown the chicken in the pan for a few minutes until the chicken is opaque white and starting to turn golden brown. Remove from the pan and set aside.
• Add the butter and garlic to the pan and allow to cook for 30 seconds.
• Pour in the cream and add the thyme and lemon juice. Bring to a simmer then add the chicken and broccoli to the pan. Partially cover and Allow to simmer for 5-7 minutes until the chicken and broccoli are cooked.
• Add the Parmesan and stir into the sauce. Season with salt and pepper.
• Toss in the pasta and add some of the reserved cooking water if necessary. You want the pasta to be well-coated in the cream sauce. Serve immediately.

CHEESY CHICKEN BROCCOLI PASTA

Steps:

• Heat the olive oil in a large skillet. Add the chicken breasts to the skillet and season them with salt and pepper. Cook for about 5 minutes until the chicken is cooked through and starts to lightly brown.
• Add the onions, garlic and cook for another 2 minutes until the onions softens a little bit.
• Add the pasta, chicken broth, milk and bring to a boil. Turn the heat down to low, stir, cover the pot/skillet and simmer for 15 minutes, stirring occasionally, until the pasta cooks through.
• Uncover the pot and stir in the broccoli. Continue cooking for a couple more minutes until all the liquid evaporates. Stir in the nutmeg and cheddar cheese. Taste for seasoning and adjust with salt and pepper if needed.
• Serve while warm.

ULTRA LAZY CREAMY CHICKEN AND BROCCOLI PASTA BAKE

Steps:

• Preheat oven to 200C/390F (standard) or 180C/350F (fan forced / convection).
• Sprinkle chicken with salt (be generous), pepper and thyme, toss to coat.
• Spread pasta in a baking dish. Sprinkle over flour.
• Pour over milk and broth, add garlic and butter. Stir.
• Spread chicken over the top, then broccoli.
• Cover with foil, bake for 15 minutes (or 20 minutes if milk & broth were cold).
• Remove foil, STIR WELL. Add most of the cheese, then STIR WELL again. Top with remaining cheese.
• Return to oven. Bake for 15 - 20 minutes until top is golden and sauce is thickened (See note 4 for troubleshooting).
• Stand for a few minutes then serve immediately!

CHICKEN, BROCCOLI, & PASTA SKILLET CASSEROLE

Steps:

• In a large skillet, place the chicken breasts and cook on medium heat for about 4-5 minutes on each side until done. Dice into small chunks and place back into the skillet.
• In a large pot, boil the pasta under tender and drain. Place into the skillet with the chicken.
• In the same pot, boil the broccoli until it is no longer frozen. Place into the skillet with the chicken and pasta.
• Stir in the homemade cream of chicken condensed soup and mix everything together. Add salt and pepper, to taste.
• Add the shredded cheese on top and broil high under the cheese has melted.

CHICKEN AND BROCCOLI ALFREDO

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Within the last 2 minutes of cooking time, add broccoli; drain well. Heat olive oil in a large skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces. Melt butter in the skillet over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream and garlic powder until slightly thickened, about 1-2 minutes. Stir in Parmesan until well combined, about 1 minute. If the mixture is too thick, add more milk as needed. Stir in pasta, broccoli and chicken. Gently toss to combine; season with salt and pepper, to taste. Serve immediately, garnished with parsley, if desired.

'LIGHTER' CHICKEN PASTA BAKE

Steps:

• Place the cauliflower florets into a saucepan and cover with cold water. Crumble the stock cube on top and bring to the boil. Cook for 8-10 minutes, or until the cauliflower is very soft. Drain, reserving the stock water, and return the cauliflower to the saucepan. Add the milk, 200ml/7fl oz of the reserved stock and half the Parmesan. Blend with a handheld blender or transfer to a food processer and blend until smooth. Set aside.
• Half-fill a large saucepan with water and bring to the boil. Add the pasta, return to the boil and cook for 8 minutes. Add the broccoli and cook for a further 2 minutes, or until the pasta and broccoli is tender. Drain and return to the saucepan. Add the tomatoes and toss together. Stir in the cauliflower sauce.
• Preheat the oven to 200C/180C Fan/Gas 6.
• Heat the oil in a large, non-stick frying pan. Stir-fry the chicken and onion for 3 minutes, or until lightly browned.
• Tip half of the pasta mixture into a 2 litre/3½ pint shallow ovenproof dish. Top with the chicken mixture and then spread all of the remaining pasta mixture on top. Sprinkle with the rest of the Parmesan and season with pepper.
• Bake for 20 minutes, or until golden brown and bubbling. Serve immediately.

ONE POT CHICKEN AND BROCCOLI PASTA

Steps:

• Prep your chicken. Add it to a large pot along with the olive oil. Give it a good stir and sauté over medium-high heat for 3-4 minutes.
• Add the garlic, Italian seasoning, chicken broth, half-and-half, and pasta to the pot. Increase the heat to high and bring to a gentle boil. Once boiling, reduce heat to medium (or medium-low if it is still bubbling a lot). Let it simmer for 8 minutes, giving it the occasional stir so the pasta doesn't stick to the bottom of the pan.
• Meanwhile, prep your broccoli. Keep in mind that the smaller you chop the florets, the softer it'll be once the pasta is cooked (I prefer mine fairly crisp so don't cut them too small).
• Add the broccoli to the pot. Reduce the heat to medium-low, cover the pot, and cook for 4-5 minutes.
• Season the pasta with salt & pepper, and add the red pepper flakes if using. If the broccoli is still too crisp, cook it for another couple of minutes. Serve immediately with fresh parmesan.

CHICKEN & BROCCOLI PASTA BAKE

Steps:

• Heat the oven to 190C/ fan170C/ gas 5. Bring a large pan of salted water to the boil. Throw in 350g pasta shells or quills, stir well and return to the boil.
• Cook for 6 minutes, then add 200g broccoli, cut into very small florets and stems thinly sliced, and cook for 5-6 minutes more until the pasta is just cooked. Drain well, then return to the pan.
• Heat 2 tbsp olive oil in a wide pan, add 350g thinly sliced boneless, skinless chicken breasts and fry until lightly browned.
• Tip in 175g quartered chestnut mushrooms and stir fry for 1 minute, then stir in 4 tbsp sundried tomato paste, 80g soft cheese with garlic and herbs and a 284ml carton single cream.
• Gently simmer, stirring, until the cheese has melted to thicken the sauce. Season with salt and pepper.
• Pour the sauce over the pasta, stirring gently until coated, then tip into a shallow ovenproof dish (about 1.7 litre capacity) and level the top.
• Mix a bunch of finely sliced spring onions, 85g grated mature cheddar, 1 finely chopped garlic clove and 50g flaked almonds for the topping and sprinkle over the pasta. Bake for 20 minutes until golden.

CHICKEN-AND-BROCCOLI PASTA BAKE

Steps:

• Preheat oven to 375°F with oven rack 6 to 8 inches from heat. Cook pasta in a large stockpot or Dutch oven according to package directions, adding broccoli for the last 2 minutes of cook time. Transfer pasta and broccoli to a colander, and drain well.
• Add oil to the same stockpot, and heat over medium-high. Sprinkle chicken with pepper and 1 1/2 teaspoons of the salt. Cook chicken in hot oil, turning occasionally, until chicken is lightly browned and cooked through, about 5 to 6 minutes. Reduce heat to medium, and add cream cheese, heavy cream, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until cream cheese is melted and sauce begins to bubble, 3 to 4 minutes. Remove from heat. Stir in pepperoncini peppers, garlic powder, and 1 cup of the mozzarella until combined. Return pasta and broccoli to pot, and stir to coat.
• Transfer pasta mixture to a 13- x 9-inch broiler-proof baking dish, and top with remaining 1 cup mozzarella. Bake in preheated oven until heated through, about 10 minutes. Increase temperature to broil, and broil until cheese on top is golden brown, about 3 minutes.

EASY CHICKEN BROCCOLI PASTA

Steps:

• Cook pasta according to package directions, adding the broccoli during the last 5 minutes of cooking., Meanwhile, sprinkle chicken with salt and pepper. In a large nonstick skillet, saute chicken in oil until lightly browned. Add pepper; saute 3-5 minutes longer or until chicken is no longer pink and pepper is tender., Drain pasta mixture; add to the pan. Reduce heat to low. Stir in wine, then Alfredo sauce; cook and stir until heated through.

CHICKEN BROCCOLI PASTA WITH LEMON BUTTER SAUCE

Steps:

• Bring a large pot of salty water to a boil and cook pasta al dente according to package directions.
• Two minutes before the pasta is done cooking, add the broccoli to the same pot cooking the pasta.
• Drain the pasta and broccoli and return to pan; set aside.
• Heat a large skillet over medium heat (medium high) and add cooking spray. Sprinkle cubed chicken breasts with salt and pepper (optional) and red peper flakes. Add to pan and brown, 7-9 minutes. Remove chicken from pan and reserve.
• Leaving the pan on medium-high, add white wine and use a wooden spoon to deglaze the pan by scraping up the browned bits from the bottom. Bring to a boil then reduce to simmer.
• Add butter to the pan and heat until melted. Stir in lemon juice and chicken broth then simmer for an additional minute or two.
• Add reserved chicken and any juices formed back to the pot with the pasta and broccoli. Stir in lemon butter sauce and toss well. Check for seasoning and adjust accordingly.
• Stir in olive oil before dividing between 6 plates. Serve with plenty of Parmigiano cheese and fresh basil.

CHICKEN AND BROCCOLI PASTA

Steps:

• Cook the pasta in salted water according to package instructions. Add the broccoli to the pot during the last 4 minutes of cooking time.
• Reserve 1/4 cup of pasta cooking liquid.
• Melt the butter in a pan over medium-high heat until browned. Add the heavy cream, 1/2 teaspoon salt and 1/4 teaspoon pepper.. Bring to a simmer and cook, stirring, until thick enough to coat a spoon, about 4 minutes. Remove from the heat and stir in the lemon zest and juice.
• Place the pasta and broccoli back into the pot you cooked it in.
• Pour the cream sauce over the pasta mixture and toss to coat evenly, adding pasta water if needed to thin the sauce. Stir in the parmesan cheese. Arrange the chicken on top of the pasta.
• Add more salt and pepper to taste if needed. Garnish with chopped parsley and lemon slices if desired. Serve immediately.

CHICKEN & BROCCOLI PASTA BAKE RECIPE

Steps:

• Preheat oven to 375℉. Spray 9x13 pan with non-stick cooking spray.
• Cook the penne pasta in a large pot of boiling water for 9 minutes. Add broccoli to the pot and increase the heat to return to a boil. Cook for one more minute. Drain noodles and broccoli in a colander and run under cold water to stop the cooking process. Nothing is worse than mushy broccoli!
• Heat the oil in a large skillet, and add the chicken,onion, salt and pepper. Cook for 5 minutes on medium heat and then add the mushrooms and garlic and cook for 4 more minutes. Remove from heat and stir in the alfredo sauce and chicken broth. Add the penne pasta, broccoli, ½ cup mozzarella cheese and stir gently. Pour into prepared pan.
• Sprinkle with remaining 1 cup mozzarella cheese and parmesan cheese.
• Cook, uncovered, for 20-25 minutes.
• Serve warm and enjoy!

CHICKEN PARMESAN, PASTA AND BROCCOLI

Steps:

• Set a medium-size nonstick skillet over medium-high heat. Spray with olive oil, and brown the chicken 2 minutes on each side. Season each cooked side with salt and pepper. Add the pasta sauce and let simmer for 4 minutes. Sprinkle with Parmesan cheese, cover with a lid, and let sit 1 minute. Divide between 4 plates and serve with the pasta and broccoli.
• Bring a large pot of water to a boil and add the pasta. Cook 5 minutes, add broccoli, and continue to cook 4 minutes. Drain and toss with olive oil; season with salt and pepper.

CHICKEN AND BROCCOLI PASTA

Steps:

• Cook the pasta according to package directions.
• While the pasta is cooking heat the olive oil in a large pan over medium heat. Cook the chicken breasts on both sides until browned and the internal temperature reaches 165 degrees. Remove the chicken from the pan.
• In the same pan, cook the broccoli florets and garlic for about five minutes or so before adding the lemon zest. Add the chicken stock and scrape up the browned bits off the bottom of the pan. Continue cooking another five minutes, or until the broccoli is fork tender. While the broccoli is cooking cut the chicken breasts into bite-sized pieces. Remove the broccoli and garlic from the pan.
• Melt the butter in the same pan and sprinkle the flour over the top. Whisk the butter and flour together until it forms a paste. Add the cream and whisk it with the flour and butter until incorporated. Cook the cream for 5-10 minutes or until it starts to thicken. Add the cheese and whisk until it's melted into the cream. Stir in the parsley.
• Add the chicken, broccoli, and pasta to the cream sauce. Stir well to coat everything in the sauce.

CHICKEN AND BROCCOLI PASTA WITH PESTO

Steps:

• Cook the penne in a large pot of water for 8-10 minutes until tender but firm.
• While pasta cooks, heat oil in a large skillet over medium high heat. Add chicken and pepper strips and cook for 3-5 minutes.
• Set aside.
• Place the broccoli florets in a colander and drain the pasta over it. Place the pasta and broccoli back into the large pot.
• Add the chicken mixture, pesto and parmesan cheese. Stir to combine.
• To freeze:.
• Cool. Spoon into freezer containers, seal, label and freeze for up to 3 months.
• To serve:.
• Thaw in micro or fridge. Bake in baking dish at 350 degrees for 30-35 minutes or until heated through. Sprinkle with additional freshly grated parmesan before serving.
• Note: I usually undercook my pasta slightly if I am freezing it. It finishes cooking when the dish is reheated.

CHICKEN AND BROCCOLI PASTA FOR TWO

Steps:

• Cook spaghetti as directed on package, omitting salt.
• Meanwhile, heat dressing and garlic in large nonstick skillet on medium heat. Add chicken and broccoli; cook and stir 5 to 7 min. or until chicken is done. Stir in tomatoes and 1/4 cup mozzarella; cook 1 to 2 min. or until heated through, stirring occasionally.
• Drain spaghetti; place on serving plate. Top with chicken mixture, remaining mozzarella and Parmesan.

CHICKEN AND BROCCOLI PASTA BAKE

Steps:

• Preheat oven to 180 degrees C.
• Lightly spray olive oil over baking dish.
• Place pasta in a pot of boiling water and cook as per packet instructions.
• Drain well.
• Combine pasta, broccoli, onion and chicken and place in the baking dish.
• Mix together sour cream, milk, soup mix and salt and pepper if desired and pour over the pasta.
• Sprinkle cheese over top and bake for about 25 minutes or until golden in colour.

FAMILY NIGHT CHICKEN AND BROCCOLI PASTA BAKE

Steps:

• Cook pasta in salted water one minute shy of al dente according to package instructions. Last 2 minutes of cooking, stir in broccoli florets. Drain and set aside.
• In a bowl, toss chicken with paprika, garlic powder, onion powder, and salt and pepper. Heat olive oil in a large sauté pan over medium-high heat and cook chicken for few minutes until no longer pink on the outside.
• Add chicken broth and let it come to a simmer. Once simmering, add cream cheese and stir until melted. It's okay to have small speckles of cream cheese. It will incorporate when baked. Stir in 3/4 cup mozzarella until melted. The sauce will slightly thicken.
• Turn off heat and gently fold in cooked pasta and broccoli. Transfer to a baking dish, cover with foil, and bake in a preheated 375 degree F oven for 15 minutes.
• Top with the remaining mozzarella cheese and Parmesan cheese. Bake, uncovered, for about 3 minutes or until cheese is melted. Let rest for 5 minutes before serving.

CHICKEN BROCCOLI PASTA

Steps:

• Preheat the oven to 375°F. Lightly coat a 9 x 13-inch baking dish with cooking spray.
• Bring a large pot of water to a boil. Add the fettuccine and cook until almost al dente. Add the broccoli and cook for 1 to 2 minutes, until the pasta is al dente and the broccoli is crisp-tender. Drain and return to the pot.
• While the pasta is cooking, season the chicken with salt and pepper. In a large skillet, heat the oil over medium-high heat, add the chicken, and sauté until fully cooked. Add the chicken to the pasta/ broccoli mixture.
• Melt 2 tablespoons of the butter in a medium saucepan over medium heat, add the garlic, and cook for 30 seconds, being careful not to burn it. Whisk in the flour to form a roux. Cook for 30 seconds, then whisk in the milk and cheeses and continue whisking until the sauce thickens, about 5 minutes.
• Pour the sauce over the pasta, broccoli, and chicken and stir to combine. Pour the mixture into the baking dish.
• Bake for 15 to 20 minutes until golden brown and bubbling. Let cool for 10 minutes and serve.

FUSILLI WITH CHICKEN AND BROCCOLI RABE

Steps:

• Bring a large pot of water to a boil over high heat. Season the water generously with salt. Cook the pasta for 2 minutes less than the package directions indicate, about 6 minutes. Add the broccoli rabe to the water with the pasta and cook for an additional minute. Drain well reserving 1 cup of the pasta water.
• Heat a large skillet over medium-high heat. Add the oil and heat an additional minute. To the hot oil add the garlic, shallot, 1/2 teaspoon salt and red pepper flakes, if using. Cook, stirring often with a wooden spoon for 2 minutes or until soft and fragrant. Add the chicken and toss well to coat in all the flavors. Cook, stirring often until lightly browned, about 4 minutes. Add the pasta to the pan along with the Parmigiano-Reggiano. Toss well to combine adding the pasta water as needed to create a light sauce. Serve with additional cheese if desired.

BAKED CHICKEN AND BROCCOLI PASTA

Steps:

• Preheat the oven to 350 degree F. Grease a 9X13 baking dish with oil and keep it aside.
• Cook the pasta according to the package instructions and add the broccoli florets before 2 minutes and drain the pasta along with the broccoli and keep it aside.
• Season the chicken pieces with Italian seasonings, garlic powder, black pepper and salt.
• Heat a cast iron pot on a medium flame with oil, add the chicken pieces and cook for 4-5 minutes.
• Stir in the chicken broth, seasonings, half and half and cream cheese and cook for 3-5 minutes until the cream cheese melts.
• Add 1 cup mozzarella cheese and allow it to melt and thicken. Remove the pot from the heat and fold in the cooked pasta and broccoli. Mix it gently until everything comes together.
• Transfer the pasta to the prepared baking dish, top the pasta with the remaining mozzarella cheese. Cover the baking dish with foil and bake for 15 minutes.
• After 15 minutes remove the foil and bake for 10 minutes.
• Once baked through, garnish the baked chicken pasta with red chili flakes and serve it while it is warm.

CREAMY CHICKEN AND BROCCOLI PASTA BAKE

Steps:

• Preheat the oven to 375 degrees F.
• Bring a large pot of salted water to a boil, then add the pasta. Careful not to overcook the pasta, as it will continue to cook in the oven. Once the pasta is about 2 minutes from al dente, add the broccoli and cook another 2 minutes. Drain and transfer to baking dish. I used a 8x10 inch dish.
• Meanwhile, heat a large skillet over medium-high heat. Add 3 tablespoons butter, onion, and chicken. Cook until the chicken is lightly browned, about 5-7 minutes. The chicken will finish cooking in the oven.
• Add the remaining tablespoon of butter and garlic to the skillet with the chicken and onion; cook for one minute. Mix in the flour and cook another minute. While mixing, slowly pour in the chicken broth then milk. Simmer for 3-4 minutes, until thickened to gravy consistency.
• Remove the skillet from the heat and mix in the salt, pepper, nutmeg, parmesan, cheddar and 1/2 cup mozzarella cheese. Pour over the pasta and broccoli in the baking dish and mix together. Sprinkle with the remaining 1 cup of mozzarella cheese.
• Cover with foil and bake for 15 minutes. Remove foil and bake an additional 10 minutes, or until the cheese is lightly golden brown and the sauce is bubbling around the edges.

CREAMY ONE-PAN CHICKEN & BROCCOLI PASTA

Steps:

• Drizzle a little oil into a large, high-sided frying pan set over a medium heat. When the pan is hot, add the chicken and garlic, and fry for 5 mins, stirring often so it doesn't burn. Pour in 900ml boiling water, then add the stock cube and pasta along with some seasoning. Bring to the boil, then cover and simmer for 8 mins.
• Stir in the peas and broccoli for the last 4 mins of cooking time, and replace the lid. You might need to increase the heat slightly to get the temperature back up to a simmer. Add a splash more water if the pasta is looking dry. After 4 mins, remove the lid and reduce the heat to low, then stir in the crème fraîche. Taste for seasoning. Remove the pan from the heat and stir through the lemon juice, parmesan and mint leaves. Finish with some extra parmesan, if you like.

CHICKEN AND BROCCOLI PASTA

Steps:

• To poach the chicken, put the stock in a saucepan with a lid and bring to the boil. Drop in the chicken breasts, put on the lid and take off the heat. Leave for 25 minutes until the chicken is cooked through but still juicy. Set aside and reserve the poaching liquid.
• Meanwhile, about halfway through poaching the chicken, boil or steam the broccoli until really tender, then drain well and roughly chop into small pieces.
• Heat the oil in a frying pan and fry the garlic and rosemary for 2-3 minutes until the garlic is golden and fragrant. Pour in all of the chicken stock from the poaching pan. Add the broccoli and simmer, breaking down the broccoli with the back of a spoon. As it cooks, mash the broccoli into a very soft sauce. It won't be smooth but there should not be any noticeable lumps left. Dice the chicken. When the broccoli sauce is 'creamy', smooth and no longer watery, stir through the chicken until warmed.
• Meanwhile, bring a large saucepan of water to the boil and cook the pasta according to the packet instructions. Drain thoroughly, reserving a cup of the water, then toss the pasta into the sauce with the lemon zest, half of the Parmesan and plenty of pepper. Add a splash of the pasta water if it looks dry. Serve with the rest of the Parmesan and a drizzle more oil.

CREAMY CHICKEN AND BROCCOLI PASTA

Steps:

• Season with 1/2 tbsp of salt, pepper, garlic granules and Italian mixed herbs.
• Stir and fry for about 8 mins until cooked through then set aside on a plate for later.
• Add the remaining 1/2 tbsp of olive oil into the pan and then tip in the onion, mushroom and broccoli.
• Heat a large frying pan or wok on high heat and then add 1/2 tbsp of olive oil. Then add in the chicken breast.
• In the meantime, bring salted water to boil and add the dry pasta for about 8 mins.
• Season the veg in the pan with 1/2 tsp of garlic granules, Italian mixed herbs and pepper.
• Stir and fry for around 6-8 mins until nicely softened before spooning in the crème fraîche.
• Now add in the reserved pasta water and stir to make a nice sauce before adding the cooked chicken and juices back into the pan with the drained cooked pasta.
• Finally stir through a final time and add any extra salt or pepper to taste before serving into four equal portions. (Store in the fridge or freezer if you have extra portions).