Name: Chicken and broccoli pasta with creamy lemon sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 375 gram large shell pasta; 600 gram broccoli, cut into florets; 1 tablespoon olive oil; 500 gram chicken thigh fillet, cubed; 1 garlic clove, crushed; 1/2 cup (125ml) salt-reduced chicken stock; 1/2 cup (125 ml) light cream; grated rind and juice of 1 lemon

Chicken and broccoli pasta with creamy lemon sauce

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Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

375 gram large shell pasta

600 gram broccoli, cut into florets

1 tablespoon olive oil

500 gram chicken thigh fillet, cubed

1 garlic clove, crushed

1/2 cup (125ml) salt-reduced chicken stock

1/2 cup (125 ml) light cream

grated rind and juice of 1 lemon

Method

1.Cook pasta in a large saucepan of boiling, salted water according to packet directions. Add broccoli for last 4 mins of cooking time. Drain and cover to keep warm.

2.Heat oil in a pan on high. Cook chicken in batches for 3 mins, until browned and cooked through. Add garlic. Cook for 1 min. Add stock and bring to boil, scraping up any brown bits. Stir in cream, rind and juice. Bring to boil. Simmer for 2 mins, until thickened. Add pasta and broccoli. Toss to coat, season and serve.

If you don’t have broccoli in the fridge, you can use trimmed asparagus, green beans or baby spinach instead.
Note

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