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Fettuccine with Chicken and Broccoli

Prep Time: 10 min
Cook Time: 15 min
Serves: 6


  • 1 tbs Vegetable Oil
  • 300 g Chicken Breast, sliced
  • 1 cup Chicken Stock
  • 1 cup Mascarpone Cheese
  • 300 g Broccoli Florets, bite size pieces
  • 300 g Fettuccine Pasta
  • Boiling Water for cooking Pasta
  • 2 tbs Parmesan Cheese, grated


  1. In a large sauce pan, heat Vegetable Oil and saute Chicken until golden, remove and set aside. Add Chicken Stock and deglaze pan.
  2. Stir in Mascarpone Cheese to the pan and whisk to a smooth sauce.
  3. Blanch Broccoli Florets in hot boiling water for 3-4 minutes until tender but not soft, remove and submerge in cold water to stop cooking.
  4. Cook Pasta in the same boiling water, drain and add to sauce in pan and gently toss to coat pasta. Use the water from pasta to thin the sauce if necessary.
  5. Add broccoli and cooked chicken to pasta and toss over medium heat for 3-4 minutes.
  6. serve on a large platter and top with Parmesan Cheese.
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