Chicken and Parsley Pasta
Chicken and Parsley Pasta



  • 4 tbsp olive oil
  • 15g chopped parsley
  • 1 crushed garlic clove
  • 1 tbsp lemon juice
  • 1 tbsp honey
  • 300g tagliatelle
  • 200g tenderstem broccoli
  • 400g chicken breast fillets, cut into strips
  • 70g rocket leaves
  • Shaved parmesan, to serve
  • Whizz the parsley, 3 tbsp of olive oil, garlic, lemon juice and honey in a food processor until smooth, then set aside. Cook the pasta in boiling salted water until al dente, adding the broccoli for the last 4 mins of the cooking time. Drain, then return both the broccoli and pasta to the pan.
  • Meanwhile, fry the chicken in the remaining oil for 7 mins or until golden and cooked through. Add the cooked chicken to the pan with the broccoli and pasta, then stir through the rocket leaves and parsley dressing. Season liberally and serve with scattered shaved parmesan.
25 mins
4 serving

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