Express Creamy Chicken & Broccoli Pasta
with Parmesan Cheese & Chilli Flakes
- Milk
- Gluten
- Wheat
- Soy
- May contain traces of allergens
Level up Nonna’s classic chicken penne by adding a creamy rustic twist that is sure to impress even the harshest of critics. The secret step is to add broccoli into the creamy herby sauce, which bulks up this bountiful pasta bowl with extra flavour and some necessary veg!
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Broccoli
1 sachet
Chilli Flakes
1 sachet
Garlic & Herb Seasoning
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Penne
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
Vegetable Stock Pot
1
Chicken Breast Strips
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Garlic Paste
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Boil the kettle.
• Half-fill a medium saucepan with boiling water and add a generous pinch of salt.
• Cook penne over high heat, until ‘al dente’, 12 minutes.
• Reserve some pasta water (see ingredients). Drain penne, then return to
saucepan with a drizzle of olive oil to prevent sticking.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook chicken breast strips and broccoli florets, tossing, until just browned, 4-5 minutes.
TIP: Chicken is cooked through when it’s no longer pink inside.
• Reduce heat to medium, then stir in garlic paste, garlic & herb seasoning, light cooking cream, stock concentrate and the reserved pasta water until
slightly reduced, 1-2 minutes.
• Remove pan from heat, then add cooked penne and baby spinach leaves, tossing until well combined. Season to taste with salt and pepper.
• Divide creamy chicken and broccoli pasta between bowls.
• Top with Parmesan cheese and a pinch of chilli flakes (if using) to serve. Enjoy!
