Photo of Creamy pasta with chicken and broccolini by WW

Creamy pasta with chicken and broccolini

10
8
8
SmartPoints® value per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Moderate
This pasta dish is garlicky, lemony, creamy and downright delish.

Ingredients

oil spray

1 x 3 second spray(s)

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

Instructions

  1. Cook fettuccine in a large saucepan of boiling salted water following packet instructions or until just tender. Add the broccolini in the last 2 minutes of cooking. Drain.
  2. Meanwhile, heat the oil in a large, deep frying pan over high heat. Cook the chicken, stirring, for 5 minutes or until browned. Add the garlic, lemon rind and rosemary, and cook, stirring, for 1 minute.
  3. Mix cornflour, stock powder and 2 tbs of the 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.

Notes

SERVING SUGGESTION: Salad of red oak lettuce, sliced red onion and Lebanese cucumber, and tomato wedges. Drizzle with a little balsamic vinegar.

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