Leftover chicken and broccoli pasta

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    Leftover chicken and broccoli pasta

    Leftover chicken and broccoli pasta

    (94)
    30min


    98 people made this

    About this recipe: Breathe new life into leftover chicken - whether it's roasted, poached, etc. - with this fresh and flavourful pasta dish. A creamy sauce is tossed with Parmesan, broccoli, carrots, farfalle pasta and leftover chicken. You can use ready-cooked chicken from the supermarket, as well.

    Ingredients
    Serves: 4 

    • 1 (295g) tin condensed cream of mushroom soup
    • 175ml milk
    • 4 tablespoons grated Parmesan cheese
    • 1/8 teaspoon ground black pepper
    • 1 small broccoli, cut into florets
    • 1/8 teaspoon garlic granules
    • 2 carrots, sliced thin
    • 100g farfalle pasta
    • 250g leftover chicken, roughly chopped or shredded

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

    1. Cook pasta in boiling water until al dente. Drain.
    2. Meanwhile, prepare the cream sauce. In a medium saucepan mix together cream of mushroom soup, milk, Parmesan cheese, pepper, broccoli, garlic granules and carrots. Bring to the boil over medium heat. Reduce heat to low and cover. Simmer for 10 minutes, or until vegetables are tender. Stir occasionally.
    3. Stir pasta and chicken into cream sauce, and heat through.
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    Reviews & ratings
    Average global rating:
    (94)

    Reviews in English (94)

    by
    1

    Thanks for the recipe. I had a left over chicken and some broccoli that was getting old. Very good recipe and my family loved it, thanks!  -  31 May 2013

    by
    23

    I sauted minced garlic, chopped onion, and chopped chicken breast in a pan. I boiled frozen veggies separately. I made sauce as stated and then added chicken, pasta, and veggies at the last minute. I put in a little more soup and milk than called for and it turned out great. I highly recommend this dish.  -  22 Aug 2003  (Review from Allrecipes US | Canada)

    by
    23

    This recipe is good but it's not one I would serve with company. When cooking the soup with the carrots and broccoli, it took too long and I wonder if that is why the sauce was too thick. Once mixed with the pasta, it just didn't seem like there was enough or that something needed to be added (like double the sauce?). I will still try again, and despite these minor flaws, it was good.  -  09 Mar 2002  (Review from Allrecipes US | Canada)

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