Chicken and broccoli orecchiette is a simple weeknight meal. Topped with parmesan, chilli flakes and crunchy almonds, this tasty pasta dish will be a hit.
Serves44
Cook time15 mins15 minutes
Ingredients
400g dried orecchiette
2 tbs extra virgin olive oil
500g Coles RSPCA Approved Australian Chicken Tenderloins, thinly sliced diagonally
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving ½ cup (125ml) of cooking liquid.
Step 2
Meanwhile, heat 2 tsp of the oil in a large deep non-stick frying pan over medium-high heat. Cook half the chicken, stirring, for 3 mins or until golden brown and cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining chicken and another 2 tsp of the oil.
Step 3
Heat remaining oil in pan. Add the broccoli and cook, tossing, for 3 mins or until bright green. Add garlic and chilli, if using. Cook for 2 mins or until aromatic.
Step 4
Return the chicken to the pan with the pasta, reserved cooking liquid and ¼ cup (20g) of the parmesan. Toss to combine. Season. Divide pasta mixture among serving bowls. Sprinkle with the almond and remaining parmesan.
500g Coles RSPCA Approved Australian Chicken Tenderloins, thinly sliced diagonally
1 head broccoli, cut into small florets
2 garlic cloves, crushed
1 tsp dried chilli flakes (optional)
⅓ cup (25g) finely grated parmesan
¼ cup (40g) dry-roasted almonds, coarsely chopped
Description
Chicken and broccoli orecchiette is a simple weeknight meal. Topped with parmesan, chilli flakes and crunchy almonds, this tasty pasta dish will be a hit.
Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving ½ cup (125ml) of cooking liquid.
Step 2
Meanwhile, heat 2 tsp of the oil in a large deep non-stick frying pan over medium-high heat. Cook half the chicken, stirring, for 3 mins or until golden brown and cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining chicken and another 2 tsp of the oil.
Step 3
Heat remaining oil in pan. Add the broccoli and cook, tossing, for 3 mins or until bright green. Add garlic and chilli, if using. Cook for 2 mins or until aromatic.
Step 4
Return the chicken to the pan with the pasta, reserved cooking liquid and ¼ cup (20g) of the parmesan. Toss to combine. Season. Divide pasta mixture among serving bowls. Sprinkle with the almond and remaining parmesan.
