Chicken, Carrot and Broccoli Pasta

    30 minutes

    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.

    350 people made this

    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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    Reviews in English (250)


    This recipe was quite excellent. A few changes to this, and it turned out really well. I prepared the chicken as directed with the addition of fresh cracked pepper, and added home made chicken broth to it, about a cup and a half. To the vegetables i added mushroom and onion, and stir fried them for a few minutes until they were still crispy yet hot. All the while, the angel hair was cooking, as this dish is quite fast once you get done with the chicken. Added the vegetables to the chicken/broth combo, tossed them, then simmered for about three minutes. Drained pasta, tossed with some olive oil, and then dumped the vegetable/chicken mixture on top. Added some fresh, vine ripened tomatos chopped into small pieces, and grated fresh parmesian cheese on top. Then when people served, they grated a bit more cheese (not much actually) salt, cracked pepper... and it turned out perfectly. My mom, who enjoys my cooking, said this was the best thing I have made yet. Made a huge pot, a pound of pasta, pretty much tripled this recipe, and it was all gone by the next morning. One more thing... to increase the flavor use ALOT more basil (fresh) than suggested here. I used nearly a cup and a half. Simmered half of it with the chicken, and the other half i sprinkled on right before serving. You dont need heavy cheese or cream sauces if you try it this way.  -  26 Jan 2004  (Review from Allrecipes USA and Canada)


    This was easy. I altered the amounts somewhat and added onion, garlic and a red bell pepper. I would make it again.  -  28 Mar 2002  (Review from Allrecipes USA and Canada)


    We all liked this very much! I added some chopped onions to the chicken saute and when cooking the broccoli, I added 1/2 red and 1/2 green bell pepper, chopped. Used 1 14.5oz can of broth, which was the perfect amt. A nice, light tasting lunch and tastes much healthier than the cream-based pasta dishes. Will make again!  -  30 Aug 2002  (Review from Allrecipes USA and Canada)