This creamy Chicken and Broccoli Linguine has quickly risen to the top of my favourite pasta dishes chart thanks to its tender chunks of chicken breast which are accompanied with crisp, fresh broccoli floret heads and soft linguine which is all coated in a decadent cream cheese sauce. Linguine has to be one of my favourite pasta shapes because it holds onto the sauce you serve it with really well thanks to its flat shape which gives it a wider surface upon which the sauce can cling.
I generally find pasta a very plain food, so I like to boil my pasta in vegetable stock-infused water to add flavour. It also adds seasoning to the dish without having to resort to using salt. A while ago I treated myself to a packet of Casa de Sante’s low FODMAP Vegetable Stock Powder, so I’ve been using that instead of standard shop bought stock cubes because it’s so hard to buy normal stock cubes which are completely free from onion or garlic.
I have to say, I really like the Casa de Sante low FODMAP Vegetable Stock Powder because it tastes really fresh and isn’t overpowering like many stock cubes can be. I also absolutely love the fact that it comes as a powder because it allows me to add as much or as little stock to the meal I’m cooking as it actually requires instead of having to go to the hassle of trying to carve up a ready-made stock cube into the amount I need.
This creamy Chicken and Broccoli Linguine is delicious simply with the soft cheese folded through it, but you could also add a 1/4 tsp of smoked paprika if you fancied adding a little smokiness to your creamy chicken linguine. However you decide to make it I’d be surprised if it didn’t become a swift family favourite like it has in our house!
4 chicken breasts (thinly sliced)
1 tbsp of vegetable oil
2 tbsps fresh tarragon (chopped)
200g lactose-free cream cheese (or a non-dairy version)
2 tbsps vegetable stock powder (I use Casa de Sante’s low FODMAP Vegetable Stock Powder) or 2 FODMAP-friendly stock cubes
200g brocolli heads
300g gluten-free linguine (or another pasta shape, if preferred)
Heat a frying pan over a medium heat and add the tbsp of oil. Once the oil is hot add the chicken and fry until cooked.
While the chicken is cooking put a large saucepan filled with boiling water over a high heat and add the vegetable stock. Once the vegetable stock has dissolved add the linguine and cook until tender.
A few minutes before the pasta is done, add the broccoli heads and cook them until tender before draining the whole pot in a colander (keep a little of the vegetable stock behind so you can make a looser sauce, if you’d like) and placing the linguine and broccoli back in the large pan.
Add the tarragon and cream cheese to the chicken in the frying pan and heat until it forms a sauce. If you’d like a looser sauce you can add a bit of the vegetable stock to it to loosen it up a bit.
Once the sauce is hot add it to the linguine and stir well before serving.
If you like this try this!