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Ingredients
Method
- 1 tbsp olive oil
- 200g cooked chicken chunks
- 2 sliced garlic cloves
- 1 chicken stock cube
- 160g farfalle or penne
- 100g peas
- 200g broccoli, chopped
- 150g crème fraîche
- 1 lemon, juice only
- 30g grated parmesan
- Small bunch of mint, leaves picked
- Heat some oil in a large pan, and add the chicken and garlic to lightly fry for 4 mins. Pour in 900ml boiling water and the stock cube, tip in the pasta and plenty of seasoning, and cover to simmer for 8-10 mins.
- Stir in the broccoli and peas for the last 4 mins of the cooking time, then pop the lid back on. Stir in the crème fraîche, season again, then stir in the lemon juice, mint, and parmesan. Sprinkle with some extra parmesan to serve, and enjoy.
20 mins
2 serving
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