Chicken, mushroom and broccoli pasta
Creamy chicken pasta with tender chicken pieces, mushrooms and bright broccoli, all coated in a glossy sauce and served in a warm, inviting bowl full of colour and comfort.
Equipment
- Saucepan
- frying pan
Ingredients
- 250 g broccoli
- 1 tsp cornflour
- 2 tbsp crème fraiche
- 2 tbsp vegetable oil
- 3 large chicken breasts, cut into chunks
- 280 g dried pasta
- 1½ tsp garlic puree
- 150 g mushrooms, sliced
- 600 ml chicken stock
- 250 ml semi-skimmed milk
- 100 g grated cheddar
- pinch of salt and pepper
Instructions
- In a pan of hot salted boiling water, cook the broccoli for 10mins then set aside.
- In a small bowl, mix the cornflour and crème fraiche together, set aside.
- In a large lidded frying pan, fry the chicken for around 5mins until lightly coloured on the outside, but not fully cooked.
- Add the garlic and mushrooms and cook for a further few mins.
- Add the stock and milk and bring to a gentle boil. Add the pasta and combine all together.
- Cover and simmer for around 15mins until the chicken is cooked through and your pasta is cooked to your liking. Stirring occasionally throughout.
- Stir in the creme fraiche mixture, broccoli and grated cheese, season and cook for a further few mins.
- Serve with some extra cheese (cheddar or parmesan) on top with some crunchy garlic bread on the side.