Creamy Chicken & Broccoli Pasta
Creamy Chicken & Broccoli Pasta
As I’ve mentioned, my 5-year-old Lily has become quite the picky eater over the last year. I LOVE this dish because she gobbles it up every time. Very family friendly and super easy. You can swap the broccoli for any veggie that your child likes.
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Ingredients
- 1 tablespoon extra virgin olive oil
- 1 brown onion finely chopped
- 2 cloves garlic finely chopped
- 2 carrots finely diced
- 2 chicken breasts diced
- 1 teaspoon italian herbs or oregano, dried
- 1 tablespoon butter
- 2 1/2 cups chicken stock
- 1 1/2 cups milk
- 4 cups spiral pasta dried
- 3 cups broccoli cut into small florets
- 1/2 cup parmesan cheese grated
- 1 1/2 cups mozzarella cheese grated
Instructions
- Preheat the oven or grill to hot.
- Place a large casserole pot over medium heat. Add the olive oil and let it heat for 30 seconds. Add the onion, garlic and carrot and cook, stirring, for 5 minutes. Add the diced chicken and dried herbs and stir through for a few minutes. Add the butter and stir through until melted.1 tablespoon extra virgin olive oil, 1 brown onion, 2 cloves garlic, 2 carrots, 2 chicken breasts, 1 teaspoon italian herbs, 1 tablespoon butter
- Stir through the chicken stock and milk. Bring to a gentle boil and add the pasta, using your wooden spoon to submerge it in the liquid. Then add the broccoli florets and do the same, getting them under the liquid as much as possible. Place the lid on and simmer for 8–10 minutes.2 1/2 cups chicken stock, 1 1/2 cups milk, 4 cups spiral pasta, 3 cups broccoli
- Remove the lid, add the parmesan and half the mozzarella and stir through. Cook, stirring, for about 3–4 minutes. Scatter the remaining mozzarella on top and place under the hot grill or in the oven for 10 minutes until the cheese is melted and golden.1/2 cup parmesan cheese, 1 1/2 cups mozzarella cheese
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