Creamy Tomato Chicken and Broccoli Penne

Ingredients

• 300 g Penne pasta (Tesco Finest penne pasta)
• 375 g Broccoli (Cut into small florets)
• 1 tbsp Olive oil
• 1 Onion (Finely chopped)
• 3 cloves Garlic (Finely chopped)
• 650 g Chicken breast (Diced)
• 400 g Cherry tomatoes (Canned)
• 1 tsp Oregano
• 1 Chicken stock pot
• 2 tbsp Cream cheese
• Parmesan cheese (To serve)
• Salt (For the pasta water and seasoning, to taste)
• Black pepper (To season the chicken)
• 100 ml Reserved pasta water (Reserve from the pasta cooking water)

Steps

1. 1

   Bring a large pan of salted water to the boil. Add the penne and boil for around 7 minutes.

2. 2

   Add the broccoli for the final 3–4 minutes of cooking, and continue boiling until both the pasta and broccoli are cooked through.

3. 3

   Drain the pasta and broccoli, reserving about 100 ml of the pasta water. Set the drained pasta and broccoli aside.

4. 4

   Meanwhile, add the olive oil to a frying pan and place it over medium-high heat on the hob.

5. 5

   Add the onion and garlic to the pan. Fry, stirring continuously, for around 5 minutes, until the onion is soft.

6. 6

   Add the diced chicken breast. Season with salt and pepper, then stir regularly for about 7 minutes, until the chicken starts to brown.

7. 7

   Add the canned cherry tomatoes, oregano, and chicken stock pot. Stir until the stock pot has dissolved.

8. 8

   Add the reserved pasta water and simmer for another 10 minutes.

9. 9

   Add the cream cheese, cooked pasta, and broccoli to the pan. Mix well until the pasta is coated in the sauce.

10. 10

    Serve with Parmesan cheese.

Notes

The source states that the dish takes 25 minutes and serves 6. The quantity of Parmesan, salt, and pepper is not specified; add them to taste. Follow standard food-safety guidance when handling raw chicken.

Nutrition per serving

• main
• pasta
• weeknight dinner
• family-friendly
• Italian-inspired
• one-pan sauce