Chicken and Broccoli Pasta

    40 mins

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

    189 people made this

    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

    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.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (152)


    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)


    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)


    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)