600mlwateradd 2 teaspoons chicken stock powder for more flavour
300gdried pastaany short pasta you like
3/4cupthickened cream
3cupsbroccoliflorets chopped
2tablespoonspesto
1 1/2cupsparmesan cheesegrated
sea salt & cracked black pepper
Instructions
Place the diced chicken in a bowl and mix with the italian herbs.
450 g chicken breasts, 2 tablespoons italian herbs
Place a large frying pan over medium–high heat. Add 1 tablespoon of the olive oil and cook the chicken for 4–5 minutes each side. Remove and set aside.
2 tablespoons extra virgin olive oil, 450 g chicken breasts
Place the pan back over medium–high heat. Add the remaining tablespoon of olive oil and the butter and let it heat. Add the onion and garlic and cook, stirring, for 2–3 minutes. Stir through the water or stock and pasta. Turn the heat down, cover with the lid and simmer for 5 minutes.
2 tablespoons extra virgin olive oil, 1 teaspoon butter, 1 brown onion, 2 cloves garlic, 600 ml water, 300 g dried pasta
Remove the lid and stir through the cream. Add the broccoli and mix well. Place the lid back on and cook for about 5 minutes or until the pasta is al dente and the broccoli is just cooked.
3/4 cup thickened cream, 3 cups broccoli
Add the chicken, pesto and grated parmesan and stir through. Season well with salt and pepper.
450 g chicken breasts, 2 tablespoons pesto, 1 1/2 cups parmesan cheese, sea salt & cracked black pepper
