This chicken and broccoli spaghetti is another classic go to recipe that is fairly quick to make and is satisfying, it has enough of a sauce to give the pasta a coating but not too this makes a much welcome change from spaghetti bolognese.
The origins of this recipe go back may years to when I first met Louise.Over the years it has been changed over the years to cut out the double cream and make it a bit more of a healthy option. Even though we’ve made this low in fat it doesn’t stop it being low in taste. We’ve found that the chicken, mushrooms, peas and broccoli go really well together, but you could change the vegetables or even try pork instead of chicken or go meat free and bulk up the veg content. You don’t have to have a sprinkle of parmesan to serve, I haven’t included it in the recipe, however I just have to have cheese with pasta. I still have vivid memories of being on holiday in France and having pasta with grated Gruyère and english mustard, it may just be an odd taste I’ve acquired.
- 250g chicken diced
- 100g pasta
- 80g peas
- 6 florets of broccoli
- 1 tbsp creme fraiche
- 1small onion
- Boil the pasta
- Steam the broccoli, you can do this over the cooking pasta
- Fry off the onion and chicken until the chicken is cooked then add in the peas
- Stir in the creme fraiche
- Mix together the drained pasta, broccoli and chicken