Chicken and Mushroom Fettuccine in Broccoli sauce

Do you ever have light bulb moments where your sitting watching TV, cleaning your car or having a shower and suddenly this meal idea just pops into your head like the flick of a switch? or am I the only one that has these? If so, I feel sorry for you because these "light bulb moments" are where my best work flows.

Recipe - Broccoli Pasta sauce. - Yeah... I know exactly what your thinking... delicious right! Okay, it doesn't sound the best yet!!!!! but you make this bad boy pasta sauce and add it to any pasta dish you can think of... you will be in saucy heaven! Wanna know what the best part is? 

It's healthy and better for you.

Don't get carried away.. it's not a salad. All pasta dishes are good in moderation but it definitely has more nutrition content than a carbonara or creamy fettuccine. 

I am obsessed with this recipe right now. It is more of a dry pasta which is what I prefer as i don't like my spaghetti swimming in sauce. If I'm craving comfort food I make this dish or variations of this dish and I feel less guilty than eating a cream heavy pasta. 

Chicken and Mushroom Spaghetti in Broccoli sauce


The Broccoli Sauce 

  • 1/2 head of Broccoli -roughly chopped
  • 2 flat mushrooms -roughly chopped
  • 2 - 3 cloves garlic -depending if your a garlic lover
  • spinach leaves
  • olive oil
  • salt & pep
  • chilli flakes -optional
  • 1 C reserved pasta cooking water

The Rest

  • dried spaghetti 
  • drizzle of oil
  • 1 large chicken breast, diced
  • 6 button mushrooms, thinly sliced
  • 1 brown onion, diced
  • 100 ml cream, optional


Place spaghetti into a pot of boiling water with a good pinch of salt and a drizzle of oil.

Cook until spaghetti is soft in texture but still firm to bite. - note: When draining the pasta, place a cup under the colander. This will save the cooking liquid to use for the pasta sauce in the next step.

In a blender, nutri bullet, food processor or.. (I've used a stick blender before) place all of the sauce ingredients and 1/2 of the left over pasta cooking liquid that you saved.

Blitz until beautifully green in colour and free from large lumpy bits. 

In a pan with a little oil, fry off onions, mushroom and chicken.

Pour the Broccoli Sauce in to slowly cook out. 

Add pasta and a little cream if desired. 

If the sauce is a little thick or too dry add some of the leftover pasta cooking liquid to loosen it up. You can do this instead of adding cream also. 

Season with pep and salt.

Serve with lashings of shaved Parmesan cheese, parsley and extra chilli flakes.

- Get amongst it and enjoy!

Options, options, options. - Change the recipe up to suit your flavours.

Vegetarian? - Bump up the mushrooms and replace chicken for courgette, eggplant, roasted cherry tomatoes.

Love Mediterranean food? - Add sun-dried tomatoes, chunks of feta, black olives and anchovies.

Jods x