Chicken and Broccoli Pasta

    Chicken and Broccoli Pasta

    (211)
    4saves
    40min


    189 people made this

    About this recipe: Boneless chicken and broccoli make a delicious pairing in a tomato-garlic sauce. Use your favorite shaped pasta - penne and shells work well.

    Ingredients
    Serves: 8 

    • 2 tablespoons (30ml) olive oil
    • 500g skinless, boneless chicken breast halves,cut into 2.5cm pieces
    • 1 tablespoon chopped onion
    • 2 cloves garlic, chopped
    • 2, 400g cans chopped tomatoes
    • 2 cups fresh broccoli florets
    • salt and pepper to taste
    • 1 pinch dried oregano
    • 500g dry penne pasta
    • 1/4 cup fresh Italian basil leaves, cut into thin strips
    • 2 tablespoons grated Parmesan cheese

    Directions
    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. In a large frying pan over medium heat, heat oil and add chicken Fry until slightly brown on both sides.
    2. Add onion and garlic. cook for about 5 minutes or until garlic is golden and onions are transparent.
    3. 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.
    4. Meanwhile, bring a large saucepan of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and add back into saucepan. Pour in chicken sauce into and mix well.
    5. Add basil and toss well. Top with Parmesan cheese. Serve.
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    Reviews and ratings
    Global ratings:
    (211)

    Reviews in English (209)

    by
    190

    I agree that this recipe needed something. I prepared it by browning the chicken, then added the onions and lots of garlic, cooked it until the onions were soft, then added the brocolli and 1/2 cup of chicken broth. (The chicken broth helps take away the natural bitterness of the brocolli). I then added a 24 oz. can of crushed tomatoes, basil, oregano, parmesan cheese, and a cup of dry red wine. I then let it simmer for 30 minutes and tossed with rigatoni. Turned out very well and I would definitely make it again!  -  01 May 2002  (Review from Allrecipes US | Canada)

    by
    93

    I used chicken broth to cook the chicken, onion and garlic in and skipped the cheese so it was very low-fat. I also added more onion and garlic and a heaping teaspoon of both oregano flakes and basil flakes. My husband and I both thought it was terrific!  -  01 Feb 2001  (Review from Allrecipes US | Canada)

    by
    47

    Very good! I added extra garlic (5 cloves), one large onion, a tsp+ of oregano, and some canned mild green chilies (drained). I also added a fresh yellow pepper from the garden which added a nice flavor. I didn't have fresh broccoli, but the frozen worked great. This recipe is not for people who like thick tomato sauces, but the end result is a very flavorful, fresh-tasting dish.  -  02 Aug 2004  (Review from Allrecipes US | Canada)

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