Creamy Chicken, Broccoli and Sweetcorn Pasta

Name: Creamy Chicken, Broccoli and Sweetcorn Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 people
Ingredients: 1 tablespoon olive oil; 1 onion; 100 g mushrooms; 400 g chicken thigh fillets (no skin or bones); 2 cloves garlic; 150 ml Creme Fraiche; 300 g pasta – any shape; 100 g broccoli; 100 g sweetcorn; salt and pepper to taste

User Reviews

4.7

9 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
4 people
Calories
552 kcal
Course
Main Course
Cuisine
Fusion, Italian, British

Creamy Chicken, Broccoli and Sweetcorn Pasta

Nash Knight

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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?

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Ingredients

Servings

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 Creme 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

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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.
Please note, this recipe creates a pasta sauce in the Italian style, where the sauce just clings to the pasta. If you prefer a more 'saucy' pasta sauce, you might want to double up on the crème fraiche.
Not suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition Information

Show Details

Calories 552kcal (28%) Carbohydrates 68g (23%) Protein 33g (66%) Fat 17g (26%) Saturated Fat 6g (30%) Cholesterol 115mg (38%) Sodium 135mg (6%) Potassium 718mg (21%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 479IU (10%) Vitamin C 27mg (30%) Calcium 87mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 552 kcal

% Daily Value*

Calories	552kcal	28%
Carbohydrates	68g	23%
Protein	33g	66%
Fat	17g	26%
Saturated Fat	6g	30%
Cholesterol	115mg	38%
Sodium	135mg	6%
Potassium	718mg	15%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	479IU	10%
Vitamin C	27mg	30%
Calcium	87mg	9%
Iron	2mg	11%