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.
250g linguine pasta
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
4 tablespoons plain flour
225g Cheddar cheese, cubed
salt and ground black pepper to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:30min › Ready in:50min
Cook pasta according to packet instructions, about 8-10 minutes. Drain.
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.
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.
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.