Chicken, Broccoli and Mushroom Pasta (HC)
Ingredients
- 60g wholewheat pasta
- 1 chicken fillet, approx. 125g, cut into bite-sized chunks
- Black pepper, for seasoning
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp olive oil
- ½ leek, sliced
- 6 mushrooms, sliced
- 100g broccoli, cut into florets
- ½ tsp garlic
- ½ stock cube
- 50ml water (check amounts)
- 1 tbsp Worcestershire sauce
- 1 tbsp cream cheese
Instructions
Cook pasta according to packet instructions (reserve a little pasta water).
Season the chicken with black pepper, paprika and oregano.
Heat olive oil in a pan and cook the chicken until lightly golden.
Add leeks, mushrooms and the broccoli, cook for a few minutes.
Stir in the garlic and cook for 30–60 seconds.
Crumble in the stock cube, add water (or pasta water) and Worcestershire sauce.
Bring to the boil, then simmer for 5–10 minutes.
Stir in the cream cheese and allow it to melt into the sauce.
Add the drained pasta and mix well until fully coated. Add a touch more water if needed.
Taste test and add more seasoning (oregano, black pepper, garlic or parika) if needed.
Serve and enjoy immediately.