Mangez Québec

Chicken-broccoli pasta with parmesan-cauliflower garnish

25 minutes
Cooking time
10 minutes


  • 500 g long pasta
  • 250 ml (1 cup) Quebec broccoli florets
  • 2 skinned chicken breasts cut into 1 cm (1/2 in.) cubes
  • 2 cloves garlic, minced
  • 80 ml (1/3 cup) white wine
  • 30 ml (2 tbsp.) tomato paste
  • 180 ml (3/4 cup) 15% country style cream
  • 1/2 red pepper, sliced into rings
  • 125 ml (1/2 cup) red seedless grapes, halved
  • 125 ml (1/2 cup) grated cauliflower
  • 125 ml (1/2 cup) grated parmesan cheese


  1. Cook pasta al dente, adding broccoli florets during the last minute of cooking time to blanch them. Drain pasta and broccoli.
  2. Make sauce by first browning chicken in a hot skillet; add garlic. Then deglaze skillet with white wine. Scrape bottom of pan with a spoon to gather as much of the flavourful drippings as possible. Add tomato paste and cream. Cook over medium heat for 3 min. Add pasta to sauce. Add red pepper slices and grapes. Toss.
  3. When ready to serve, sprinkle with grated cauliflower and parmesan. 
Louis-François Marcotte - MENU Plaisirs maraîchers - 2008

produits utilisés

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