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Chicken and broccoli pasta with creamy lemon sauce

Jan 27, 2014 1:00pm
  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Chicken and broccoli pasta with creamy lemon sauce
  • 375 gram farfalle pasta
  • 1 head broccoli, broken into florets
  • 1 tablespoon oil
  • 500 gram chicken thigh fillets, cut into cubes
  • 1 clove garlic, crushed
  • 1/2 cup (125ml) chicken stock
  • 1/2 cup (125ml) cream
  • rind and juice of 1 lemon, plus extra rind to serve

Method

Chicken and broccoli pasta with creamy lemon sauce
  • 1
    Cook farfalle in a large saucepan of boiling, salted water according to packet directions. Add broccoli 4 minutes before end of cooking time. Drain and keep warm.
  • 2
    Meanwhile, heat oil in a frying pan on high. Cook chicken in two batches for 3 minutes, until browned and cooked through. Remove and set aside.
  • 3
    Add garlic to pan and cook for another minute. Add stock and bring to boil, scraping up brown bits from pan. Stir in cream, lemon rind and juice and bring to boil. Simmer for 2 minutes, until thickened.
  • 4
    Add farfalle, broccoli and chicken and toss to coat. Season, scatter with extra rind and serve.

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