Creamy broccoli, semi-dried tomato and chicken pasta
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2
This quick & easy crowd-pleaser pasta recipe is perfect for a quick weeknight dinner that will get the whole family to t he table on time!
  • enough pasta for 2 people (I used tagliatelle but feel free to use whichever shape you prefer)
  • 2 Tbsp olive oil
  • 2 shallots, finely chopped
  • 1 clove garlic, crushed
  • 2 small boneless skinless chicken breasts, cubed
  • 1 cup lightly steamed broccoli florets
  • 1 Tbsp flour
  • 125ml single cream
  • 100g smoked semi-dried tomatoes in olive oil (or unsmoked)
  • ½ tsp dried oregano
  • salt and freshly ground black pepper
  1. Prepare the pasta in plenty of boiling salted water according to the package instructions.
  2. While the pasta is cooking, heat the oil in a large heavy frying pan and add the shallots and garlic. Sautée over medium heat for a few minutes, then add the cubed chicken. Continue to cook until the chicken is cooked through and the onions are soft and translucent (but do NOT brown them).
  3. Add the broccoli florets and continue stirring for a few minutes. When the broccoli starts to soften, stir in the flour – enough so that all the liquid in the pan is absorbed. Stir constantly to prevent lumps; then stir in the cream a little at a time, stirring continuously. If the sauce is too thick, thin it with a few spoonfuls of the pasta cooking water.
  4. When the sauce has reached the desired consistency, stir in the oregano and sun-dried tomatoes and heat through. Check for seasoning and add salt and pepper as necessary.
  5. Drain the pasta and return it to the cooking pot. Add the sauce to the pasta and mix well. Divide the pasta between two serving bowls and serve with a full bodied white wine – Chardonnay or Viognier would work well.
Recipe by Cooksister | Food, Travel, Photography at