Ingredients
150g penne
1 heaped tbsp frozen peas
100g brocolli florets
1 tbsp olive oil
100g chicken breast, diced
1 clove garlic, crushed (or a sprinkle of garlic powder)
200ml low salt chicken stock cube
1 tbsp cornflour
100g cherry tomatoes, quartered
50g parmesan cheese, grated2 tbsp chopped fresh basil
black pepper
Method
- Cook the pasta in a pan of boiling water according to packet instructions.
- About 4 minutes before the end of cooking time, add the peas and broccoli to the saucepan of pasta. Drain using a colander.
- Heat the oil in a frying pan and fry the chicken until brown.
- Add the garlic and season with black pepper
- Pour in the stock.
- In a small bowl, mix the flour with 3 tbsp of cold water and tip into the pan 7 stir until it thickens.
- Add the pasta and vegetables into this mixture and then add in the tomatoes, parmesan & basil.
- Mix everything together and heat through then serve.
Nutritional Information
| Energy | 386kcals |
| Protein | 26g |
| Fat | 12g |
| Carbohydrate | 46g |
High in Fibre. Source of Calcium, Iron & Vitamin C
