1

Mist a large, deep nonstick pan or soup pot with cooking spray and set over medium heat. Add the turkey mince; cook for about 5 minutes, breaking apart with a wooden spoon, until it is no longer pink. Transfer the mince to a large bowl using a slotted spoon and set aside.

2

Heat the same pan over medium-high heat. Add the garlic; cook for about 30 seconds, stirring frequently, until fragrant. Add the tenderstem broccoli and salt, then cover and cook, stirring occasionally, for 3 minutes or until just beginning to wilt. Move the broccoli into the bowl with the mince using a slotted spoon.

3

Add the pasta and chicken stock to the pan, bringing to a boil over a high heat. Cook uncovered, stirring occasionally for 8 minutes. Then, stir in the broccoli and mince. Cook, stirring for 2 minutes, until the broccoli is tender, pasta is al dente and liquid has reduced to a saucy consistency. Remove the pan from heat; stir in most of the Parmesan and garnish with chilli flakes. Serve each portion sprinkled with the remaining Parmesan.