Farfalle with Chicken, Broccoli and Cheddar
It’s likely due to their cute bow-tie shape, but kids are always eager to sit down for a meal when farfalle is on the menu. Particularly when the pasta is served with pieces of chicken and tender broccoli florets in a creamy sauce and loaded with cheddar cheese!
Ingredients
- 1/2 lb (225 g) boneless, skinless chicken breasts or thighs, diced
- 2 garlic cloves, chopped
- 2 tbsp (30 ml) olive oil
- 1 leek, diced
- 4 cups (280 g) small broccoli florets (about 1 broccoli)
- 2 cups (500 ml) chicken broth
- 1 lb (450 g) farfalle or other short pasta
- 3/4 cup (180 ml) 15% cooking cream
- 1 cup (100 g) sharp cheddar cheese, grated, plus more for serving
Instructions
- In a large skillet over medium-high heat, cook the chicken and garlic in the oil for 5 minutes or until starting to brown. Season with salt and pepper. Add the leek and continue to cook for 5 minutes, stirring often.
- Add the broccoli and broth to the skillet. Bring to a boil. Simmer for 5 minutes or until the broccoli is tender. Set aside.
- Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Set aside ½ cup (125 ml) of the cooking water. Drain the pasta and return it to the pot.
- Add the chicken mixture and cream to the pot of pasta. Mix to reheat the pasta for 1 minute. Add the cheese and stir until melted. Add the reserved pasta cooking water to thin out the sauce as needed. Adjust the seasoning.
- Serve the pasta in shallow bowls. Garnish with more cheddar cheese.
It’s likely due to their cute bow-tie shape, but kids are always eager to sit down for a meal when farfalle is on the menu. Particularly when the pasta is served with pieces of chicken and tender broccoli florets in a creamy sauce and loaded with cheddar cheese!