Penne with Chicken, Broccoli and Cheese

Penne with Chicken, Broccoli and Cheese

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To serve – 4

Preparation time – 3- 4 minutes
Cooking time – 12-14 minutes

Colourful and crunchy broccoli compliments the rich creaminess of the Gorgonzola sauce.

Nutritional value per serving:
Energy 951kcal/3982kj; Protein 47.4g; Carbohydrate 80.2g of which sugars 8.6g; Fat 48.8g of which saturates 26.5g; Cholesterol 165mg; Calcium 324mg; Fibre 10.3g; Sodium 433mg.


400 g/ 14 oz dried penne 115 g/4 oz broccoli florets, divided into tiny sprigs 50 g/2 oz butter 2 chicken breast fillets, skinned and cut into thin strips 2 garlic cloves, crushed 120 ml/ 4 fl oz dry white wine 200 ml/7 fl oz double cream 90 g/ 3 ½ oz Gorgonzola cheese, rind removed , finely diced Salt and freshly ground black pepper Freshly grated Parmesan cheese, to serve


  1. Bring two pans of lightly salted water to the boil. Add the penne to one pan and cook over a medium heat for 10-12 minutes or until tender.
  2. Meanwhile, plunge the broccoli into the second pan of salted boiling water, bring back to the boil for 2 minutes, then drain in a colander and refresh under cold running water.
  3. Shake well to remove surplus water and set aside to drain completely.
  4. While the pasta is cooking, melt the butter in a large frying pan and add the chicken and garlic, with salt and pepper to taste. Fry over a medium heat, stirring constantly for 3 minutes, or until the chicken becomes white.
  5. Pour the wine and cream over the chicken mixture in the pan, stir to mix, then simmer, stirring occasionally, for about 5 minutes, or until the sauce has reduced and thickened and the chicken is cooked through.
  6. Add the broccoli, increase the heat and toss to heat it through and mix it with the chicken. Taste for seasoning.
  7. Drain the pasta and add it to the sauce. Add the Gorgonzola and toss well.
  8. Serve in warmed bowls and sprinkle each portion with the grated Parmesan.

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