Tonight’s tea was a creamy chicken and broccoli pasta, creamed with low-fat crème fraiche.
Syns:
2 Syns for the crème fraiche
3 Syns for 15g Parmesan garnish(optional)
Ingredients:
1/2 Medium onion, finely diced.
2 Garlic cloves, grated.
200g Dried Penne pasta (or your favourite pasta shapes).
2 cooked chicken breasts, sliced or shredded with forks.
1 head of broccoli, split into florets.
1 Chicken Stockpot
Kosher Salt
Cracked black pepper.
Fry-Light spray oil.
150ml. Water
Freshly chopped parsley
Grated Parmesan to garnish.
Method:
Cook the dried pasta to the packet instructions.
Generally dried pasta takes 10-12 minutes to cook, once cooked for 8 minutes, add the broccoli florets to the pasta pot and continue to cook until the pasta is cooked.
Meanwhile to a flat pan, add a few sprays of fry-light spray oil and diced onion and fry for 3-4 minutes. (Add a splash of water and cover with a lid if the pan becomes a little too dry).
Add the grated garlic, and shredded cooked chicken and continue to cook until fully warmed through.
Add the pasta and broccoli florets, season with salt and black pepper.
Stir through 3 tablespoons of low-fat crème fraiche and garnish with freshly chopped parsley and a little grated Parmesan cheese.
Enjoy. SW
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Creamy Chicken & Broccoli Pasta
4
servings30
minutes40
minutes