Katie's Chicken and Broccoli Pasta Recipe - Allrecipes.com
Katie's Chicken and Broccoli Pasta Recipe
  • READY IN 35 mins

Katie's Chicken and Broccoli Pasta

Recipe by  

"My best friend's mom used to make us a version of this in high school. It is very light, and you can add pretty much anything you want!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  1. Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Cook pasta in boiling water until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well.
  2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the chicken breast, and cook until browned on all sides, 3 to 5 minutes. Stir in lemon juice and capers, and continue cooking until chicken is no longer pink in the center, about 5 minutes longer. Remove chicken from pan.
  3. Using the same pan, add asparagus, broccoli, mushrooms, and water to the juices remaining in the pan. Cover, and simmer until the broccoli and asparagus are tender. Layer pasta, chicken, and vegetables in a large platter or bowl to serve.
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Reviews More Reviews

Most Helpful Positive Review
Feb 23, 2009

Make sure to use extra-virgin olive oil, and add some chopped garlic and fresh grated parmesean for added flavor. Delicious!

Most Helpful Critical Review
Jun 22, 2009

This dish is in serious need of seasoning, (salt, pepper, garlic, parmesan cheese, lemon zest). Some fresh herbs might be nice too. Otherwise it is great hot or cold.

Feb 23, 2009

This was the best chicken and broccoli Pasta that I have ever tried. I will definately be making this recipe again. Thanks.

Feb 23, 2009

Not enough "kick" for our taste. I added a small onion and a wee bit of instant boullion. I'm comparing it to one that had tarragon in it...which was an interesting ingredient.

Sep 13, 2010

Good and very healthy. I made it with whole wheat penne. This is basically a chicken piccata. I'd suggest the following: Cut the chicken into slices rather than cubes to make them bite-size. Or use chicken tenderloins. Dredge the chicken pieces lightly in flour before browning, which will help them brown and be a little crispy. More capers More lemon juice Add salt and fresh ground pepper to taste. (yes, that's a given, but some people may need the reminder). I might add a little white wine to the chicken in the last few minutes of sauteeing. I wouldn't use extra virgin olive oil, which doesn't hold up well to sauteeing. Much as I love olive oil and garlic, I wouldn't add it here.

Apr 02, 2009

First time I have ever really wanted to review a recipe!! I usually add my own twist to recipes, but I didn't really need to with this one!! I added roasted red peppers for color and it turned out delicious. Great recipe!

Nov 10, 2009

Really needs "more"... used 1.5 lbs chicken, seasoned with montreal chicken seasoning, and cooked it in the oil with zest and juice of one lemon. Added onion and garlic with the veggies, as well as 8 ounces fresh mushrooms and one yellow bell pepper. Instead of water I used broth. I used a pound of orzo instead of penne, mixed it all together, tasted it, found it still too bland. I added fresh ground pepper and garlic salt which helped immensely. The three stars I gave were for the original recipe. Terribly bland without my additions, but with them, it's 4 stars. Healthy, too.

Apr 16, 2010

I also added onion and a couple of cloves of garlic. I have made it twice now. Very delicious, but I think next time I make it i will also add some lemon zest.


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  • Calories
  • 423 kcal
  • 21%
  • Carbohydrates
  • 61.3 g
  • 20%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 11.5 g
  • 18%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 21.6 g
  • 43%
  • Sodium
  • 185 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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