Chicken, Carrot and Broccoli Pasta

Chicken, Carrot and Broccoli Pasta


349 people made this

A family favourite that combines chicken, carrot and broccoli in a simple stock based sauce then is served on a bed of angel hair pasta.


Serves: 6 

  • 2 tablespoons olive oil, divided
  • 2 skinless, boneless chicken breast halves, cubed
  • 375g angel hair pasta
  • 1 carrot, sliced diagonally into slices
  • 300g frozen broccoli florets, thawed
  • 2 cloves garlic, crushed
  • 2/3 cup (165ml) chicken stock
  • 1 teaspoon dried basil
  • 1/4 cup grated Parmesan cheese

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Heat 1 tablespoon oil in a medium frypan over medium heat. Add chicken and saute for 5 to 7 minutes or until chicken is cooked through (no longer pink). Remove from frypan and drain on paper towels.
  2. Bring a large saucepan of lightly salted water to a boil. Add pasta and cook for 2 to 4 minutes or until al dente; drain and set aside.
  3. While pasta is cooking heat 2nd tablespoon oil over medium heat in same frypan used for chicken. Stir fry carrots for about 4 minutes then add broccoli and garlic and stir fry for another 2 minutes.
  4. Stir in stock, basil and cheese then return chicken to frypan. Reduce heat to low and simmer for about 4 minutes.
  5. Place drained pasta in a large serving bowl. Top with chicken/vegetable mixture and serve immediately.

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