Ingredients

  • 14 ounces farfalle pasta
  • 1 head broccoli (broken into florets)
  • 1 tablespoon oil
  • 1 pound chicken thighs (cut into cubes)
  • 1 clove garlic (peeled and crushed)
  • 1/2 cup chicken stock
  • 1/2 cup cream
  • 2 lemons (both zested and 1 juiced)

Directions

  1. Cook the pasta in a large pot of boiling, salted water according to the packet directions. Add the broccoli 4 mins before the end of the cooking time. Drain and keep warm.
  2. Meanwhile, heat the oil in a frying pan over a high heat. Cook the chicken in two batches for 3 mins, turning, until browned and cooked through. Remove the meat from the pan and set aside.
  3. Add the garlic to the pan and cook for another minute. Add the stock and bring to a boil, scraping up the brown bits from the bottom of the pan. Stir in the cream, half the lemon zest and all of the juice and bring to a boil. Simmer for 2 mins, until thickened.
  4. Add the pasta, broccoli and chicken and toss to coat. Season, scatter with the extra zest and serve.
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NutritionView more

780Calories
Sodium8%DV200mg
Fat46%DV30g
Protein76%DV39g
Carbs31%DV94g
Fiber40%DV10g

PER SERVING *

Calories780Calories from Fat270
% DAILY VALUE*
Total Fat30g46%
Saturated Fat9g45%
Trans Fat
Cholesterol120mg40%
Sodium200mg8%
Potassium1080mg31%
Protein39g76%
Calories from Fat270
% DAILY VALUE*
Total Carbohydrate94g31%
Dietary Fiber10g40%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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