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Home » Recipes » Chicken, Broccoli and Cheese Pasta

Chicken, Broccoli and Cheese Pasta

22 February 2021 by Deborah Leave a Comment

Chicken, Broccoli and Cheese Pasta, Chicken, Broccoli and Cheese Pasta

This chicken, broccoli and cheese pasta dish is based on a recipe from a book called The Pasta Bible by Jeni Wright.   I bought it quite a few years ago when a selection of books used to be available at places of work for staff to buy – the selection of books was always quite varied and could be anything from kids books to recipe books.   I used to make this dish all the time and almost forgot about it…how could I…it’s delicious!!   So glad I recently looked through this book again to jog my memory – we enjoyed it just as much as we always did.

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Tips

  • The original recipe states to use penne pasta and gorgonzola cheese. I’ve also made it with fusilli and rigatoni.   Any creamy blue cheese will work fine – most recently I used Castello creamy blue soft cheese – it was yum!
  • In the ingredients list I have doubled the original stated quantity of broccoli to 230g instead of 115g as we really like it.
  • I also changed the quantity of chicken to a weight – you can use chicken breasts or chicken thighs…or a mixture of both.
  • The recipe is easily halved if you’re only making for 2 people, and if cooking for 1, halve the recipe and enjoy leftovers another day!
  • An alternative suggestion from the book is to use leeks instead of broccoli if you prefer – fry them with the chicken.

Chicken, Broccoli and Cheese Pasta, Chicken, Broccoli and Cheese Pasta

Other Recipes

You might also like to try:

  • chicken and turkey dishes
  • pasta dishes
  • breads

Ingredients

  • 230g broccoli florets, cut into small sprigs (see Tips)
  • 50g butter
  • 500g skinless boneless chicken breasts or thighs, cut into thin strips (see Tips)
  • 2 garlic cloves, crushed
  • 400g dried penne or pasta of your choice (see Tips)
  • 120ml dry white wine
  • 200ml double cream – we use Elmlea to reduce the calories
  • 90g gorgonzola cheese, rind removed and diced small (see Tips)
  • salt and freshly ground black pepper
  • freshly grated parmesan cheese, to serve

Instructions

  1. Plunge the broccoli into a saucepan of boiling salted water. Bring back to the boil and boil for 2 minutes, then drain in a colander and refresh under cold running water.   Shake well to remove the surplus water and set aside to drain completely.
  2. Melt the butter over a medium heat in a large frying pan or casserole dish, add the chicken and garlic, season with salt and pepper, to taste, and stir well. Fry for 3 minutes or until the chicken becomes white.   Meanwhile, cook the pasta according to the packet instructions.
  3. Pour the wine and cream over the chicken mixture in the pan, stir to mix, then simmer, stirring occasionally, for about 5 minutes until the sauce has reduced and thickened. Add the broccoli, increase the heat and toss to heat it through and mix it with the chicken.   Taste for seasoning.
  4. Drain the pasta and tip it into the sauce. Add the gorgonzola and toss well.  
  5. Serve with grated parmesan and maybe some homemade bread on the side!

Chicken, Broccoli and Cheese Pasta, Chicken, Broccoli and Cheese Pasta

Chicken, Broccoli and Cheese Pasta, Chicken, Broccoli and Cheese Pasta

Chicken, Broccoli and Cheese Pasta

Chicken, Broccoli and Cheese Pasta, Chicken, Broccoli and Cheese PastaDeborah
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Course Main, Main Course
Cuisine Italian
Servings 4 people

Ingredients
  

  • 230g broccoli florets cut into small sprigs (see Notes)
  • 50g butter
  • 500g skinless boneless chicken breasts or thighs cut into thin strips (see Notes)
  • 2 garlic cloves crushed
  • 400g dried penne or pasta of your choice (see Notes)
  • 120ml dry white wine
  • 200ml double cream we use Elmlea to reduce the calories
  • 90g gorgonzola cheese rind removed and diced small (see Notes)
  • salt and freshly ground black pepper
  • freshly grated parmesan cheese to serve

Instructions
 

  • Plunge the broccoli into a saucepan of boiling salted water. Bring back to the boil and boil for 2 minutes, then drain in a colander and refresh under cold running water.   Shake well to remove the surplus water and set aside to drain completely.
  • Melt the butter over a medium heat in a large frying pan or casserole dish, add the chicken and garlic, season with salt and pepper, to taste, and stir well. Fry for 3 minutes or until the chicken becomes white.   Meanwhile, cook the pasta according to the packet instructions.
  • Pour the wine and cream over the chicken mixture in the pan, stir to mix, then simmer, stirring occasionally, for about 5 minutes until the sauce has reduced and thickened. Add the broccoli, increase the heat and toss to heat it through and mix it with the chicken.   Taste for seasoning.
  • Drain the pasta and tip it into the sauce. Add the gorgonzola and toss well.
  • Serve with grated parmesan and maybe some homemade bread on the side!

Notes

  • The original recipe states to use penne pasta and gorgonzola cheese. I’ve also made it with fusilli and rigatoni.   Any creamy blue cheese will work fine - most recently I used Castello creamy blue soft cheese - it was yum!
  • In the ingredients list I have doubled the original stated quantity of broccoli to 230g instead of 115g as we really like it.
  • I also changed the quantity of chicken to a weight - you can use chicken breasts or chicken thighs...or a mixture of both.
  • The recipe is easily halved if you're only making for 2 people, and if cooking for 1, halve the recipe and enjoy leftovers another day!
  • An alternative suggestion from the book is to use leeks instead of broccoli if you prefer – fry them with the chicken.
 
You might also like to try:
  • chicken and turkey dishes
  • pasta dishes
  • breads
Keyword blue cheese, broccoli, chicken, garlic, pasta, sour cream, white wine
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Chicken, Broccoli and Cheese Pasta, Chicken, Broccoli and Cheese Pasta

Filed Under: Chicken and Turkey, Mains, Pasta, Recipes Tagged With: blue cheese, broccoli, Castello cheese, cheese, chicken breasts, creamy blue cheese, double cream, dried pasta, Elmlea, gorgonzola, pasta

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