Creamy Chicken, Broccoli and Sweetcorn Pasta
Need a new super easy, midweek crowd-pleaser? I have the answer: Creamy Chicken, Broccoli and Sweetcorn pasta – simple, delicious and ready under 30 minutes – what’s not to like?
Servings 4 people
Calories 552kcal
Ingredients
- 1 tablespoon olive oil
- 1 onion sliced
- 100 g mushrooms sliced
- 400 g chicken thigh fillets (no skin or bones) cut into small chunks
- 2 cloves garlic crushed or grated
- 150 ml crème fraiche (or cream)
- 300 g pasta – any shape (I used spirals)
- 100 g broccoli cut into small florets
- 100 g sweetcorn (tinned or frozen)
- Salt and pepper to taste
Instructions
- Place the olive oil and sliced onion in a wide, deep saucepan and fry gently for 3 minutes with the lid on.
- Turn the heat up and add the mushrooms and chicken pieces. Fry for a further 3 minutes to brown everything a little.
- Add the garlic and fry gently for 30 seconds, then add the crème fraiche and bring to the boil.
- Turn the heat down and allow the sauce to simmer gently for 7-10 minutes until the chicken is properly cooked through.
- Meanwhile cook the pasta according to packet instructions / your own personal preferences. 3 minutes before the pasta is cooked, add the broccoli florets to the pasta water.
- When the pasta and broccoli is done, drain and add to the crème fraiche sauce. Add in the sweetcorn, salt and pepper. Stir everything together and serve.
Notes
- To turn this into a pasta bake the next day, put the pasta and sauce in an ovenproof dish and sprinkle over some cheddar cheese and breadcrumbs – bake at 180C (160C fan / gas mark 4 / 350F) for about 30 minutes or until brown on the top and bubbling.
- Not suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition
Calories: 552kcal | Carbohydrates: 68g | Protein: 33g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 115mg | Sodium: 135mg | Potassium: 718mg | Fiber: 4g | Sugar: 6g | Vitamin A: 479IU | Vitamin C: 27mg | Calcium: 87mg | Iron: 2mg