Chicken and Broccoli Pasta in a Light Parmesan Sauce

• 400 gpenne
• 350 gbroccoli florets, cut small
• 400gchicken breast, cut into strips
• 2 tbspolive oil
• 2garlic cloves, sliced
• 15 mllemon juice
• 60gParmesan, finely grated
• 20gbutter
• fine salt
• black pepper
• Finely grated lemon zest (2 g)

Method

1. 1Bring a large pan of well-salted water to the boil and cook the pasta for the time on the packet. Add the broccoli for the last 4 minutes so it turns bright green and tender.
2. 2Meanwhile, season the chicken lightly. Heat 1 tbsp oil in a large frying pan over medium-high heat and fry half the chicken for 5–6 minutes, turning, until cooked through. Repeat with the remaining oil and chicken, then return all the chicken to the pan. Check the thickest pieces reach 75°C for 30 seconds.
3. 3Turn the heat to low, add the garlic and lemon zest to the chicken and cook for 1 minute until the garlic smells sweet, not browned.
4. 4Reserve 200 ml pasta water, then drain the pasta and broccoli and add to the chicken.
5. 5Take the pan off the heat. Add the butter and 100 ml pasta water, then sprinkle in the Parmesan a little at a time while tossing vigorously. Add more pasta water gradually until the sauce coats the pasta.
6. 6Stir in the measured lemon juice and black pepper, then taste before adding salt. Serve straight away.

Per serving

kcal

715

protein

52.7g

fibre

5.6g

carbs

75.8g

fat

20.8g