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Pasta with Chicken and Broccoli Ragu

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  • Prep 5 min
  • Total 45 min
  • Servings 4
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I love mixing a tomato sauce with broccoli. And when it’s lightly roasted broccoli like you find in this recipe, it’s all the better. Roasting broccoli brings out a great, lightly sweet flavor in it.
by: Sarah Walker Caron
Updated Aug 4, 2016
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  • 1 tbsp olive oil
  • 1 lb chicken, cut into 1 inch chunks
  • 1 small onion
  • 2 cloves garlic
  • 1 can crushed tomatoes
  • 1 tsp dried Italian seasonings
  • Salt and pepper, to taste
  • 1 head broccoli, chopped
  • 1/2 lb pasta


  • 1
    Add the oil to a large skillet and swirl around. Heat over a medium burner.
  • 2
    In a food processor, process together the onion and garlic until finely minced. Pour into the skillet and add the chicken. Cook, stirring frequently, for about five minutes. (You want the chicken to be opaque on all sides.)
  • 3
    Add crushed tomatoes, Italian seasonings, salt and pepper to the pan. Stir and bring to a boil. Reduce heat to low. Cover and simmer for 20 minutes.
  • 4
    Start a pot of water on the burner over high heat.
  • 5
    In the meantime, preheat oven to 350°F and spread the broccoli onto a baking sheet. Spray lightly with olive oil spray and salt and pepper generously. Place the pan in the oven and cook for five minutes. Using a spatula, flip the broccoli lightly. Return to oven and cook for an additional 5 minutes. Add the broccoli to the sauce and uncover. Cook for 5-8 minutes, to thicken a bit. Stir frequently.
  • 6
    Add the pasta to the boiling water and cook according to package directions.
  • 7
    Finally, drain the pasta. Divide it between four plates. Top with sauce. Enjoy!

Nutrition Information

No nutrition information available for this recipe
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