Cheesy Chicken Pasta with Broccoli

This is a Cheesy Chicken Pasta recipe with bite sized pieces of Broccoli. It is quick and simple to bring to the table and one of my favourite Chicken Pasta Recipes of all time.

Course Main Course

Cuisine Universal

Prep Time 10

Cook Time 15

Total Time 25

Servings adults

Calories 781kcal

Author Apply To Face Blog

Ingredients

500 grams mini chicken fillets you can use chicken breasts
300 grams elbow pasta
200 grams mature cheddar
1 tsp french dijon mustard
1 large onion finely chopped or whizzed in the food processor
250 mls milk
250 mls chicken stock
250 grams broccoli pieces already cut into bite size
4 tbsps butter
7 tbsps flour any white will do

Metric - U S Customary

Instructions

Put the chicken, onion and broccoli in a very large frying pan or saucepan with some olive oil and fry gently until cooked through. Set aside.
Bring some salted water to the boil for the pasta and empty it in.
In another saucepan melt the butter and then add the flour and allow to cook gently for a couple of mins giving it the odd stir.
Pour in the milk and chicken stock and whisk continuously until thickened and smooth. About 5 minutes.
Add the cheese and let gently bubble away whilst stirring through until all is melted. About five minutes.
Add the broccoli to the pasta for the last two mins of cooking time. Drain when ready and tip on top of the chicken. Pour the cheese sauce on top of the whole lot and mix wonderfully through.
Apply to Bereft Face for a Cheesy Grin.

Notes

For more of a cheesy kick if you are cooking for just adults add 50 grams of grated Parmesan and another tsp of Dijon Mustard.

It is best served straight from the pan but you can gently reheat it perhaps adding a splash of milk to aid the cheese sauce softening.

If there are leftovers I refrigerate them in the same frying pan for ease of reheating but make sure you put it in the fridge as soon as it is cold.

Nutrition