Chicken and Broccoli Penne
Chicken and Broccoli Penne



  • 1 tbsp olive oil
  • 200g cooked chicken, chopped
  • 2 sliced garlic cloves
  • 1 chicken stock cube
  • 160g penne
  • 100g frozen peas
  • 200g broccoli, cut into small florets
  • 150g crème fraîche
  • 1 lemon, juice only
  • 30g parmesan, grated
  • Small bunch of mint, leaves picked
  • Fry the chicken and garlic in a little oil for 5 mins, stirring all the time. Pour in 900ml of boiled water, add the stock cube and pasta, season well and the simmer - covered - for 8 mins.
  • Stir in the broccoli and peas for the last 4 mins of the cooking time, and simmer for another 4 mins or so to ensure the veggies are tender (but the broccoli still has a little bite). Turn down the heat, remove the lid, and stir through the crème fraîche and lemon juice. Straight before serving, stir in the parmesan, mint leaves, and some black pepper, and enjoy.
20 mins
2 serving

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