Chicken and Broccoli Farfalle

    Chicken and Broccoli Farfalle

    Recipe photo: Chicken and Broccoli Farfalle
    2

    Chicken and Broccoli Farfalle

    (387)
    40min


    365 people made this

    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.

    Ingredients
    Serves: 4 

    • 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

    Method
    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Place chicken in a saucepan, and add water to cover. Boil 20 minutes. Allow to cool, then shred.
    2. 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.
    3. 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.
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    Reviews & ratings
    Average global rating:
    (387)

    Reviews in English (307)

    by
    216

    I have to say that after reading the reviews of this dish, I was really disappointed! It was pretty bland by my stands and I really thought it lacked any good flavor. My husband agreed. Some mistakes I think I made after reading the other reviews: I followed the recipe to the "T". I boiled the chicken - I think I should have cooked it in olive oil and sauteed it a bit more. I boiled the veggies in the chicken broth - BIG MISTAKE - they were mushy and lacked all flavor. I think that those should also be more sauteed in some olive oil or very lightly steamed. Cut the chicken broth out, it adds sodium and really doesn't help with the flavor. The cream cheese mixture was not nearly as thick as I had hoped - I was thinking alfredo sauce and ended up with something more runny than that. You could almost make this with some half and half and onions on your own. Overall, I thought the dish was way too high in fat to be the "treat" I had hoped it would be. Definetly spice it up. Good luck!  -  06 Nov 2006  (Review from Allrecipes US | Canada)

    by
    196

    YUM! However, thanks to the advice of previous reviewers, I altered the original a bit by doing the following: Seasoned chicken breasts in cajun seasoning then sauteed in olive oil and 1 Tbs. minced garlic and 1/2 onion chopped. Then cubed the meat rather than pulling. For the sauce I added the other half of the chopped onion to the broth and broccoli. I also only used one container of the cream cheese as it seemed rich enough at taste after the first, then added 1 cup heavy cream and 2 Tbs. flour as thickener in place. Added cajun seasoning (tsp?) and the tasty browned onion-garlic goodness from the chicken pan to finish off the sauce. Served over penne. Super easy, extremely delicious, and seemingly flexible for variation. A keeper for sure! THANKS for posting!  -  09 Aug 2007  (Review from Allrecipes US | Canada)

    by
    131

    I made this for my family (husband & 2 boys 7 & 3)last night. They loved it. I had to change a few things due to what I had available in my pantry. First, I used Penne pasta which was great. I find that sauce sticks to penne just as good as bowtie and my kids love the little "tubes". Also, I used 2 cups of frozen broccoli instead of the fresh, this turned out fine as well. I personally loved the red bell pepper but no one else here does, so I used just enough for me. I also threw in some fresh sliced mushrooms. I would like to note that next time I will try the "light" version of the cream cheese, just to take off some of the fat and calories. I'll let ya know if this is just as good. This recipe is a keeper! Thanks  -  10 Apr 2003  (Review from Allrecipes US | Canada)

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