About this recipe:A gorgeously creamy chicken pasta dish. Chicken breasts are poached then shredded and tossed with broccoli, red pepper, garlic and cream cheese. You could also use leftover roast chicken for this recipe.
4 skinless chicken breast fillets
340g farfalle pasta
400ml chicken stock
1 broccoli, cut into florets
1 medium red pepper, thinly sliced
2 cloves garlic, minced
salt and pepper to taste
450g chive or spring onion cream cheese
4 tablespoons freshly grated Parmesan cheese
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Method Prep:10min › Cook:30min › Ready in:40min
Place chicken in a saucepan, and add water to cover. Boil 20 minutes. Allow to cool, then shred.
Bring a large pot of lightly salted water to the boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
In a large frying pan over medium-high heat, combine chicken stock, red pepper, garlic, broccoli, salt and pepper. Cover, and simmer for 8 to 10 minutes, until broccoli is tender. Stir in cream cheese until smooth. Mix in chicken and pasta until evenly coated. Garnish with Parmesan cheese.