350g Pasta (I used farfalle, the bow shaped ones) 3 large chicken breasts (cut into chunks) 300g Broccoli 2 cloves garlic (crushed) Handul whole almonds 2 oranges (juice of) 2 tbsp wholegrain mustard 1 tbsp rapeseed oil Pinch of pepper
Preheat the oven to 180oC/350F/Gas Mark 4. Cook pasta in pot of boiling water, about 10-12 mins. Before the pasta is fully cooked tip in the broccoli florets into the pot with the pasta. Toast the whole almonds in the oven for approx. 10 minutes or until a slight golden colour. When ready, remove from oven, allow to cool and roughly chop them. As the pasta is cooking, fry off the chicken in a pan with some oil and pepper. Add the crushed garlic cloves to the chicken in the pan and stir. Mix the mustard with the orange juice in a bowl and tip over the chicken, allowing it to simmer for a minute. Drain the pasta/broccoli (reserve some of the pasta water) and add into the pan with the chicken. Add some of the pasta water to loosen up the mix if needed. Toss it all together with most of the chopped almonds in the pan and serve.
504 kcal 17g Fat 0.9g of which saturates 48g Carbohydrate 7g of which sugars 43g Protein 0.8g Salt Source of Calcium, Iron High in Folate and Vitamin C