Cheddar chicken pasta with broccoli

    Cheddar chicken pasta with broccoli

    (22)
    25saves
    50min


    17 people made this

    About this recipe: A great way to get kids eating green veg! Linguine is combined with chicken breast chunks, broccoli, mushrooms and an easy to make Cheddar cheese sauce. Loads of flavour and very creamy. You can use a different pasta shape, if desired.

    Ingredients
    Serves: 4 

    • 250g linguine pasta
    • 30g butter
    • 3 spring onions, chopped
    • 5 cloves garlic, diced
    • 120g fresh mushrooms, sliced
    • 1 small broccoli, chopped
    • 400ml chicken stock
    • 3 skinless chicken breast fillets - cut into bite-size pieces
    • 50g butter
    • 4 tablespoons plain flour
    • 250ml milk
    • 225g Cheddar cheese, cubed
    • salt and ground black pepper to taste

    Method
    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Cook pasta according to packet instructions, about 8-10 minutes. Drain.
    2. Meanwhile, melt the 30g butter in a large pan over medium-high heat. Stir in the onions, garlic, mushrooms and broccoli, and cook and stir for 5 minutes. Pour in the chicken stock; cover and simmer until broccoli is just tender. Stir in the chicken, and cook until chicken is no longer pink in the centre, about 5 minutes.
    3. While the chicken is cooking, melt the 50g butter in a saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Add the butter-flour mixture to the chicken mixture, stirring constantly with a fork to prevent lumps. Pour in the milk, stirring constantly until smooth. Reduce heat to medium; simmer for 5 minutes more.
    4. Stir in the Cheddar cheese; reduce heat to low and continue stirring until cheese is melted. Stir in the linguine. Season to taste with salt and pepper.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (22)

    Reviews in English (22)

    by
    14

    I made this last night and my family raved over this! I did not feel that this sauce is more like broccoli/cheese soup, as the consistency was much thicker and tastier. I did add more garlic as we are a garlic family and did not add onions because our children do not enjoy them. I will make this again, and I'm sure my family will be asking for it again as well!  -  18 Mar 2009  (Review from Allrecipes US | Canada)

    by
    10

    This had great taste and will make this again. I have a problem with cheese and chicken lumping together when I melt cheese. So when I made this, I added the milk and cheese to the flour mixture and let the cheese melt then added it to the chicken and veggies. I cooked the veggies in olive oil (calories) and and used chicken boullion b/c that's what I had  -  05 Jan 2010  (Review from Allrecipes US | Canada)

    by
    9

    Okay - one MAJOR difference between my picture and the recipe - I realized after chopping the other vegetables that my broccoli was no longer edible. I used thawed frozen peas instead. I used two large chicken breasts, which were more than enough. Very tasty recipe - comfort food - perfect for this cold, snowy evening.  -  06 Dec 2010  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate