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.
