Tara's 'serendipity' creamy chicken and broccoli pasta

Tara's 'serendipity' creamy chicken and broccoli pasta


4 people made this

About this recipe: I call this serendipity because it was just a heap of ingredients that were left in the fridge. When made for friends and family, they are usually surprised at how good it tastes. Its really adaptable too; you can use a carbonara sauce instead, cut out the meat and make it a veggie meal, or ive even used cabbage instead of brocolli and it tastes really good! Oh, and you can use rice instead of pasta to make a cheat's risotto.... See what I mean? See what you can do with it! Hope you enjoy it x

Annabelle-beatrice Aberdeenshire, Scotland, UK

Serves: 4 

  • 200g Fresh tagliatelle
  • 200g-ish Brocolli
  • 4 Chicken breasts, diced
  • 125g Mushrooms, sliced
  • 1 packet Garlic and herb roule/roulade cheese
  • 2 handfulls Frozen peas
  • Milk to thin sauce
  • Salt and pepper to season

Prep:15min  ›  Cook:30min  ›  Extra time:5min resting  ›  Ready in:50min 

  1. Cut brocolli into very small florets. The smaller they are the less time to cook.
  2. Slowly shallow fry until soft and browned. This can take up to 20 minutes.
  3. Start to cook pasta. When it's come to the boil, add the chicken, mushrooms and peas to the brocolli. Cook untill chicken is done.
  4. Add the cheese to the brocolli and chicken, and let it melt a little. It doesnt melt very well because of its texture, so add milk a little at a time untill the sauce is a consistency you like.
  5. By this time your pasta should be cooked, so strain and add it to the sauce. Stir gently untill pasta covered in sauce. Salt and pepper to taste.
  6. Leave to rest for 5 minutes to let the flavours develop. Add a little parmesan if you wish.

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- 31 May 2011

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