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.
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
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Method Prep:10min › Cook:20min › Ready in:30min
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.
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.
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.
Place drained pasta in a large serving bowl. Top with chicken/vegetable mixture and serve immediately.
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