Chicken and Broccoli Spaghetti

    Chicken and Broccoli Spaghetti


    369 people made this

    About this recipe: A simple, healthy and delicious pasta dish, which is perfect for any weeknight. Spaghetti is served with sauteed chicken, broccoli, carrots and Parmesan cheese.

    Serves: 6 

    • 2 tablespoons olive oil, divided
    • 2 skinless, boneless chicken breast fillets, cubed
    • 340g angel hair or spaghetti pasta
    • 1 carrot, sliced diagonally into 5mm thick slices
    • 285g frozen broccoli florets, thawed
    • 2 cloves garlic, finely chopped
    • 150ml chicken stock
    • 1 teaspoon dried basil
    • 4 tablespoons grated Parmesan cheese

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

    1. Heat 1 tablespoon oil in a medium frying pan over medium heat. Add chicken and saute for 5 to 7 minutes or until chicken is cooked through. Remove from frying pan and drain on kitchen towels.
    2. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 2 to 4 minutes or until al dente; drain and set aside.
    3. While pasta is cooking, heat 1 tablespoon oil over medium heat in same frying pan used for chicken. Stir-fry carrots for about 4 minutes, then add broccoli and garlic and stir fry for another 2 minutes. Finally, stir in stock, basil and cheese and return chicken to frying pan. Reduce heat to low and simmer for about 4 minutes.
    4. Place drained pasta in a large serving bowl. Top with chicken/vegetable mixture and serve immediately.

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    Reviews (1)


    I expected this to be bland so I increased the garlic and seasoning. I used 2/3 head of fresh brocolli, 2 carrots, 250g stock, 300g spaghettini and 400g organic chicken which I seasoned with salt and pepper before frying. It was surprisingly tasty and makes a change from tomato based pasta sauce. I found that this served 4. - 04 Aug 2015

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