Creamy tomato chicken and broccoli penne

Serves 6, Kcal 443, Fibre 7.8g

• 300g penne pasta

• 375g broccoli, cut into small florets

• 1 tbsp olive oil

• 1 onion, finely chopped​

• 3 cloves of garlic, finely chopped

• 650g chicken breast, diced

• 400g tin of cherry tomatoes

• 1 tsp oregano

• 1 chicken stock pot

• 2 tbsp cream cheese

• Parmesan cheese, to serve

1. Boil the penne pasta in a large pan of salted water for around 7 mins, then add the broccoli for the final 3-4 minutes until both the broccoli and pasta are cooked through. Drain and set to one side, reserving about 100ml of the pasta water.

2. Meanwhile, add the olive oil to a frying pan and place on the hob over a medium-high heat. Add the onion and fry it along with the garlic, stirring continuously for around 5 mins, until the onion turns soft. Add the diced chicken breast to the pan, season with salt and pepper and stir regularly until the chicken starts to brown (about 7 mins).

3. Add the tin of cherry tomatoes to the pan, along with the oregano and the chicken stock pot, and stir until the chicken stock pot has dissolved. Add the reserved pasta water and simmer for another 10 mins.

4. Add the cream cheese, pasta and broccoli to the pan and mix well until the pasta is coated in the sauce.

5. Serve with Parmesan cheese.

https://realfood.tesco.com/recipes/creamy-tomato-chicken-and-broccoli-penne.html