Chicken and Vegetable Pasta

Chicken and Vegetable Pasta

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A great, hearty pasta dish that combines chicken and vegetables in a creamy sauce. If artichokes aren't to your liking, replace with fresh vegetables such as red capsicum.

Lisa Romanello

Serves: 8 

  • 450g dry ziti or penne pasta
  • 3 cloves garlic, chopped
  • 30g butter
  • 2 cups (500ml) thickened cream
  • 320ml chicken stock
  • 1 chicken stock cube
  • 1/4 cup (20g) Parmesan cheese, grated
  • 1 pinch salt and pepper to taste
  • 3 tablespoons (25g) cornflour
  • 2 large heads broccoli, steamed
  • 400g artichoke hearts in water
  • 6 crumbed and fried skinless, boneless chicken breast halves, chopped

Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

  1. In a large pot of salted boiling water, place pasta and cook for 8 to 10 minutes, until pasta is al dente. Drain.
  2. In a large frypan, saute garlic in butter over medium heat. Stir in the cream, chicken stock and powder. Add Parmesan cheese, salt and pepper. Add cornflour (adjust amount to thicken sauce to your liking). Simmer all together for about 20 minutes.
  3. Once sauce is cooked and thickens, add broccoli and artichoke hearts, stir all together and cook for another 2 to 3 minutes.
  4. Put cooked pasta in a large bowl, pour sauce over pasta and toss to coat and mix. Then add the chicken pieces and mix all together.

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