15-minute Chicken Pasta

 

15-minute Chicken Pasta

• Serves: 4      8 points

 

350g dried pasta bows (farfalle)

300g broccoli, cut into small florets

1 tbsp olive oil

3 skinless chicken breasts, cut into bite-size pieces

2 garlic cloves, crushed

2 tbsp wholegrain mustard

juice of 1 large or 2 small oranges

25g flaked almonds, toasted

 

 Cook the pasta in plenty of boiling salted water according to the packet instructions.  Three minutes before the pasta is cooked, throw in the broccoli and continue to boil.

While the pasta is cooking, gently heat the oil in a large frying pan or wok.  Tip in the chicken and fry, stirring occasionally, until the chicken is cooked and golden, about 8 - 10 minutes, adding the garlic for the last 2 minutes.

Mix the mustard and orange juice in a small bowl.  Pour the mixture over the chicken and gently simmer for a minute or two.  Drain the pasta and broccoli, reserving 3 tbsp of the pasta water.  Toss the pasta and broccoli with the chicken, stir in the pasta water and almonds.  Season well and serve.