Creamy French Onion Chicken Pasta
I’ve been playing around with the humble little French onion soup mix lately — you know the one, the good ol’ Woolies packet that’s been hanging out in pantries for decades, and this pasta was my first experiment, and it’s a straight-up winner.
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Ingredients
- 1 packet of pasta 500g
- 2 cups shredded chicken I grab a Woolies roast chook and pull it apart
- 2 cups full cream milk
- 1 cup thickened cream
- 2 cups broccoli
- 1 packet of French onion soup mix
- 1 cup grated cheese
Instructions
- Preheat the oven to 180°C (fan forced).
- Cook your pasta (don’t forget to keep 1 cup of the pasta water – it’s important, promise!).
- In a frypan, heat a little olive oil and fry up the broccoli and chicken for about 3 minutes.
- Add in the cream, milk, and French onion soup mix. Let it simmer for 5 minutes.
- Add the reserved pasta water and your cooked pasta to the pan. Mix it all together.
- Pour everything into a baking dish, top with cheese, and pop it in the oven for about 10 minutes, or until the cheese is all melted.
The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
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