Chicken and Broccoli Pasta

    20 min

    Chicken and broccoli make a delicious pairing in a tomato-garlic sauce. Penne or shells work well, as they soak up the sauce.

    208 people made this

    Serves: 8 

    • 3 tablespoons olive oil
    • 450g (1lb) chicken breast chunks
    • 1 tablespoon chopped onion
    • 2 cloves garlic, crushed
    • 2 (400g) tins chopped tomatoes
    • 175g (6oz) fresh broccoli florets
    • salt and pepper to taste
    • 1 pinch dried oregano
    • 500g (1 1/4 lbs) dry penne pasta
    • 4 tablespoons fresh basil leaves, cut into thin strips
    • 2 tablespoons grated Parmesan cheese

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

    1. In a large frying pan over medium heat, warm oil and add chicken; cook until slightly brown. Add onion and garlic to cook for about 5 minutes or until garlic is golden and onions are translucent.
    2. Add tomatoes, broccoli, salt, pepper and oregano; stir well and bring to the boil. Cover and turn down heat to simmer for about 10 minutes.
    3. Meanwhile, bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until tender; drain and add back into pot. Pour chicken and sauce into pot and mix well.
    4. Add basil and toss well; top with Parmesan cheese. Serve.

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    Reviews & ratings
    Average global rating:

    Reviews in English (158)


    Followed recipe to the letter but it turned out rather bland! I seasoned it well but it tasted like it was lacking something. As I'm the first to review, I don't want to put off others trying it as it was very easy to put together. So c'mon cooks try it and see what you think. As I said I made it exactly as instructed.  -  23 May 2010


    Ditto the first review. Tasted bland so had to grate more cheese on top to flavour it a bit more. Won't do this one again  -  26 May 2015


    I agree that this recipe needed something. I prepared it by browning the chicken, then added the onions and lots of garlic, cooked it until the onions were soft, then added the brocolli and 1/2 cup of chicken broth. (The chicken broth helps take away the natural bitterness of the brocolli). I then added a 24 oz. can of crushed tomatoes, basil, oregano, parmesan cheese, and a cup of dry red wine. I then let it simmer for 30 minutes and tossed with rigatoni. Turned out very well and I would definitely make it again!  -  01 May 2002  (Review from Allrecipes US | Canada)