CHICKEN AND CREAMY GREENY ONE-PAN PASTA

PREP TIME 10 MINS COOK TIME 15 MINS SERVES 2

INGREDIENTS

● 200g tenderstem broccoli or any leafy greens

● 2 garlic cloves

● 200g cooked chicken

● 900ml boiling water

● 1 chicken or vegetable stock jelly

● 160g dried pasta

● 100g frozen peas

● 150g crème fraîche

● Freshly squeezed juice of 1 lemon

● 30g parmesan

● 10g fresh mint, stalks discarded

● Olive oil, for cooking

● Sea salt and freshly ground pepper

METHOD

1 Slice the broccoli stems into three or four pieces, then peel and thinly slice the garlic.

2 Add a drizzle of oil to a large, high-sided frying pan set over a medium heat. When hot, add the chicken and garlic and fry for 5 minutes, stirring very often to avoid the garlic burning.

3 Next, add the water, stock jelly and pasta to the pan with a generous pinch of seasoning. Bring to the boil, cover with a lid and leave to bubble away for 8 minutes.

4 When there are only 4 minutes of cooking time left, add the greens (peas and broccoli), stir in and replace the lid. You might need to increase the heat slightly to get the temperature back up to a good bubble. Add a splash more water if the pasta is looking in need. After 4 minutes, remove the lid and reduce the heat to low, then add the crème fraîche and stir in. Taste to check for seasoning.

5 Remove the pan from the heat and add the lemon juice, parmesan and mint leaves. Stir well, then pile into bowls, making sure you pour all the soupy sauce in too. Finish with extra parmesan if you like.

COOK’S TIP

This dish is great reheated with a handful of fresh spinach, or turn it into a pasta bake with more pasta to bulk it out, and a cheesy breadcrumb topping.