Name: 15-minute chicken pasta
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: British
Ingredients: 350g pasta bows (farfalle); 300g broccoli cut into small florets; 1 tbsp olive oil; 3 large skinless boneless chicken breasts, cut into bite-sized chunks; 2 garlic cloves crushed; 2 tbsp wholegrain mustard; juice of 1 large or 2 small oranges; 25g flaked almond toasted

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15-minute chicken pasta

15-minute chicken pasta

Good Food team

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Serves 4

Easy

Cook: 15 mins

A star rating of 3.6 out of 5.81 ratingsRate

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Enjoy fast food with a mouthwateringly healthy chicken pasta - low in fat too

Easily doubled

Healthy

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A star rating of 4.1 out of 5.44 ratings

Ingredients

Nutrition

Units:

MetricUS

350g pasta

bows (farfalle)
300g broccoli

cut into small florets
1 tbsp olive oil
3 large skinless boneless chicken

breasts, cut into bite-sized chunks
2 garlic cloves

crushed
2 tbsp wholegrain mustard
juice of 1 large or 2 small oranges
25g flaked almond

toasted

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Nutrition: per serving

kcal531
fat11g
saturates1g
carbs70g
sugars0g
fibre6g
protein43g
salt0.52g

low

Method

step 1

Cook the pasta in plenty of boiling salted water according to the packet instructions. Three minutes before the pasta is cooked, throw the broccoli into the pasta water and continue to boil.
step 2

While the pasta is cooking, gently heat the oil in a large frying pan or wok. Tip in the chicken and fry, stirring occasionally, until the chicken pieces are cooked and golden, about 8-10 minutes, adding the garlic for the last 2 minutes.
step 3

Mix the mustard with the orange juice in a small bowl. Pour the mixture over the chicken, and gently simmer for a minute or two. Drain the pasta and broccoli, reserving 3 tablespoons of the pasta water. Toss the pasta and broccoli with the chicken, stir in the pasta water and the almonds, season well and serve.

RECIPE TIPS

MAKING IT NUT-FREE

Pine nuts are an ideal replacement for the almonds if you have a nut allergy, as they are in fact a seed from a variety of pine tree.

Recipe from Good Food magazine, February 2002

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A star rating of 3.6 out of 5.81 ratings

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