One-Pot Chicken and Broccoli Pasta Dinner in 30 Minutes

• 2 tbsp olive oil
• 1 small onion, peeled and chopped
• 3 chicken breasts (about 525 g / 18.5 oz), chopped into bite-size chunks
• 1/4 tsp salt
• 1/4 tsp black pepper
• 3 cloves of garlic, peeled and crushed
• 60 ml (1/4 cup) white wine (optional — replace with water or stock)
• 600 ml (2 1/2 cups) good quality chicken stock
• 180 ml (3/4 cup) whole (full-fat) milk
• 300 g (10.5 oz) dried pasta shapes
• 300 g (10.5 oz) broccoli, stalk removed, chopped into small florets
• 1 tsp lemon juice
• 50 g (1/2 packed cup) grated Parmesan

To Serve:

• Freshly chopped parsley
• Black pepper

• Heat the oil in a large frying pan (skillet) over medium-high heat.
• Add the chopped onion, chicken, salt and pepper. Fry for 5–6 minutes until the onions start to become translucent.
• Add the garlic, stir and cook for 30 seconds.
• Add the wine and bring to the boil. Simmer 1–2 minutes, then add the stock and milk.
• Bring to the boil, stir in the pasta, reduce to a gentle bubble and cover. Turn down the heat and cook for 10 minutes.
• Add the broccoli, stir, replace the lid and cook for another 5 minutes, until the broccoli is tender and the pasta is cooked.
• Remove the lid and stir in the lemon juice and Parmesan.
• Serve topped with freshly chopped parsley and a grind of black pepper.

Mushrooms and chopped kale or spinach work well. Add mushrooms before the wine and add kale or spinach in the last 5 minutes of cooking.

Double the Parmesan and add a splash of double (heavy) cream for a richer sauce.

Nutritional information is per serving (recipe serves 4).

Nutrition