Creamy one-pan chicken and broccoli pasta

• olive oil↗1 tbsp tbsp

  for frying

• chicken↗200g cooked g

  torn into pieces

• garlic cloves↗2

  thinly sliced

• chicken stock cube↗1
• pasta160g dried short g
• frozen peas↗100g g
• broccoli with long stems↗200g g

  cut into 3‑4 pieces

• crème fraîche↗150g g
• lemon↗1

  juiced

• Parmesan↗30g g

  grated, plus extra for serving

• mint↗small bunch fresh

  leaves gathered

Step-by-step instructions

1. 1

   Add a little oil to a large, high-sided pan and heat over medium heat. When the pan is hot, add the chicken and garlic and sauté for 5 minutes, stirring frequently to prevent burning. Pour in 900 ml of boiling water, then add the stock cube and the pasta together with some seasonings. Bring to a boil, then cover and simmer for 8 minutes.

2. 2

   Add the peas and broccoli during the last 4 minutes of cooking and cover again. You may need to increase the heat slightly to bring the mixture back to a gentle boil. If the pasta looks dry, add a little more water. After 4 minutes, uncover, reduce heat to low and stir in the crème fraîche. Taste and season as needed. Remove the pan from the heat and mix in the lemon juice, Parmesan and mint leaves. When serving, you can add a little more Parmesan if you wish.