Chicken Pasta and Broccoli

Coming home from work and realizing you have to cook is frustrating, especially when you forget to go shopping and return home to realise there’s not a lot in the house. It’s tempting to head on out to a restaurant like 100Hoxton in London, but what you can do is take a good look around the fridge and cupboards. If you have chicken fillets, orange juice, garlic cloves, pasta, mustard and some broccoli on hand, you can easily whip this dish up in less than 30 minutes.


350g farfalle pasta bows
300g broccoli
1 tbsp olive oil
3 large skinless boneless chicken breasts
2 garlic cloves
2 tbsp wholegrain mustard
juice of 1 large orange
25g flaked almonds


Fill a large saucepan with lightly salted water and bring to the boil. While you are waiting, cut the boneless chicken breasts into bite-sized chunks on a clean board and set aside ready for frying.

The pasta should be placed in the boiling water and set to heat at a lower temperature to allow to simmer. The timing depends on the instructions on your packet, but farfalle pasta usually takes between 12 and 15 minutes to cook until tender. At the 10 minute mark, throw the broccoli in with the pasta and continue to boil together for 3 minutes.

While the pasta is cooking, fill a large frying pan or wok with the oil and heat up. Then tip the chicken in and fry, stirring occasionally, until the outside is golden and the inside is white and flaky when you cut into a piece. This will take about 8-10 minutes. Add the garlic to the pan for the last 2 minutes.

In a small bowl, mix the mustard and the orange juice and then pour the mixture over the cooked chicken. Allow to simmer gently for a couple of minutes before draining the pasta and broccoli from its water, and mixing them with the chicken. Stir in a little of the pasta water which is left over, along with some almonds (unless you’re allergic), and seasoning.

Not only is this dish mouthwateringly tasty, it’s also really healthy and perfect to help fight the war against fast food.

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