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Penne with chicken and broccoli

Cooking time

Prep: 30 mins Cook: 20 mins

Servings Serves 3


1-2 skinless chicken breasts, depending on size

1 tbsp olive oil, plus extra for rubbing

2 garlic cloves, finely chopped

pinch chilli flakes

1 tbsp tomato purée

300g/10½oz tomato passata

sea salt and freshly ground black pepper

200g/7oz wholewheat penne pasta

200g/7oz Tenderstem broccoli, sliced into bite-sized chunks

125g/4½oz baby spinach, washed

½ bunch basil, leaves picked

1-2 tbsp finely grated parmesan


Preparation method

1.  To prepare the chicken, turn the breast over and, with the edge of a  knife parallel to the cutting board, begin cutting down the length of the side of the breast. Carefully slice the breast  almost in half horizontally, not quite cutting through to the other edge. Keep that edge intact and open up the breast  like you are opening up a book. This will make the meat a uniform thickness to ensure a quick and even cooking.

2.  Heat a large saucepan over a medium-low heat. Add the olive oil to the pan. Once warm, add the garlic and chilli flakes  and fry for two minutes, then stir in the tomato purée and cook for two more minutes.

3.  Add the passata to the pan, season with pepper, stir to mix well and reduce the heat to a gentle simmer. Leave to  simmer gently while you prepare the rest of the dish.

4.  Bring a large pan of salted water to the boil, add the pasta and cook according to the packet instructions. Add the  broccoli two minutes before the end of cooking. Drain thoroughly.

5.  Meanwhile heat a griddle pan over a high heat until smoking. Rub the chicken with a little oil and season with salt and pepper to taste then griddle for 3-5 minutes on each side. Set aside to rest for five minutes before slicing into bite- sized pieces.

6   Add the cooked pasta and broccoli to the pan with the tomato sauce (if the sauce has thickened too much while  simmering then add a little hot water from the pasta). Stir to mix well and then add the cooked and sliced griddled  chicken, spinach and the picked basil leaves. Season again with plenty of black pepper and allow the spinach and basil  to wilt.

Sprinkle with parmesan and serve.