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Creamy tomato chicken and broccoli penne recipe

Creamy tomato chicken and broccoli penne recipe

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This creamy tomato pasta recipe is an easy weeknight dinner, that's ready in less than 30 minutes. Kids will love the creamy tomato sauce. See method

  • Serves 6
  • Takes 25 mins
  • 443 calories / serving
  • Healthy

Ingredients

  • 300g Tesco Finest penne pasta
  • 375g broccoli, cut into small florets
  • 1 tbsp olive oil
  • 1 onion, finely chopped​
  • 3 cloves of garlic, finely chopped
  • 650g chicken breast, diced
  • 400g tin of cherry tomatoes
  • 1 tsp oregano
  • 1 chicken stock pot
  • 2 tbsp cream cheese
  • Parmesan cheese, to serve
2 of your 5-a-day; low in fat; source of protein; source of fibre

Each serving contains

  • Energy

    1865kj
    443kcal
    25%
  • Fat

    9g 13%
  • Saturates

    4g 20%
  • Sugars

    8g 9%
  • Salt

    1.1g 28%

of the reference intake
Carbohydrate 44.2g Protein 41.2g Fibre 7.8g

Method

  1. Boil the penne pasta in a large pan of salted water for around 7 mins, then add the broccoli for the final 3-4 minutes until both the broccoli and pasta are cooked through. Drain and set to one side, reserving about 100ml of the pasta water.
  2. Meanwhile, add the olive oil to a frying pan and place on the hob over a medium-high heat. Add the onion and fry it along with the garlic, stirring continuously for around 5 mins, until the onion turns soft. Add the diced chicken breast to the pan, season with salt and pepper and stir regularly until the chicken starts to brown (about 7 mins).
  3. Add the tin of cherry tomatoes to the pan, along with the oregano and the chicken stock pot, and stir until the chicken stock pot has dissolved. Add the reserved pasta water and simmer for another 10 mins.
  4. Add the cream cheese, pasta and broccoli to the pan and mix well until the pasta is coated in the sauce.
  5. Serve with Parmesan cheese.

See more Pasta recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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