Butter Chicken Pasta (HC)

Ingredients

• 120g wholewheat pasta 

• 1 tbsp olive oil 

• 2 chicken fillets, diced 

• 1 onion, diced 

• 1 tbsp curry powder

• 1 tsp paprika powder

• ½ tsp ground cumin

• 1 tsp garlic powder

• 1 tbsp soy sauce (low sodium)

• 1 tbsp tomato puree  

• Black pepper for seasoning

• 250g broccoli, cut into florets

• ½ tin chopped tomatoes 

• ½ tin coconut milk or 3 tbsp full-fat Greek yoghurt 

• 2 tbsp fresh parsley, chopped (optional)

Instructions

1. Cook the pasta according to the packet instructions. When cooked, drain and set aside.

2. Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the diced chicken and onion and sauté for 4–5 minutes until the chicken is sealed and the onion has softened.

3. Add the curry powder, paprika, cumin, garlic powder, soy sauce, tomato puree and season with black pepper. Stir well to coat everything in the spices, then add the broccoli.

4. Stir in the chopped tomatoes. If using coconut milk, add it now. Bring to a gentle simmer for around 10 minutes.

5. Once broccoli and chicken are cooked. Add the cooked pasta to the pan. Mix everything until well combined and heated through.

6. Taste and adjust seasoning with more spices if needed.

7. If using Greek yoghurt instead of coconut milk, stir it in now to create a creamy sauce.

8. Serve immediately with a sprinkle of parsley for garnish. 
   
   Note: This recipe serves 2. Store the remainder in the fridge for dinner tomorrow.

Dinner

Serves: 2