Creamy pasta with chicken and broccolini
8
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This pasta dish is garlicky, lemony, creamy and downright delish.
Ingredients
Dry pasta
180 g, fettuccine
Broccolini
2 bunch(es), coarsely chopped
Skinless chicken breast
500 g, cut into strips
Garlic
2 clove(s), crushed
Fresh lemon rind
2 tsp, finely grated
Fresh rosemary
1 tsp, finely chopped
Cornflour
2 tsp
Chicken stock cube
1 tsp, or powder
Reduced-fat evaporated milk
375 ml
Oil spray
1 x 3 second spray(s)
Instructions
1
Cook pasta in a large saucepan of boiling salted water following packet instructions, or until just tender. Add broccolini in last 2 minutes of cooking. Drain.
2
Meanwhile, lightly spray a large deep frying pan with oil and heat over high heat. Cook chicken, stirring, for 5 minutes, or until browned. Add garlic, lemon rind and rosemary, and cook, stirring, for 1 minute.
3
Mix cornflour, stock powder and 2 tablespoons evaporated milk in a small bowl until smooth. Add remaining milk to pan and bring to the boil. Gradually stir in cornflour mixture. Reduce heat to low and simmer for 2 minutes, or until mixture thickens slightly. Season with pepper.
4
Add the pasta and broccolini to the pan and toss gently to coat in the sauce. Serve.
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