Chicken and broccoli orecchiette

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Chicken and broccoli orecchiette

Keep the kids well-fed and happy with this easy-to-make chickenand broccoli orecchiette that can be on the table in 15 minutes, and in their tummies in no time.

INGREDIENTS
  1. 400g dried orecchiette
  2. 2 tbs extra virgin olive oil
  3. 500g Coles RSPCA Approved Australian Chicken Tenderloins, thinly sliced diagonally
  4. 1 head broccoli, cut into small florets
  5. 2 garlic cloves, crushed
  6. 1 tsp dried chilli flakes (optional)
  7. 1/3 cup (25g) finely grated parmesan
  8. 1/4 cup (40g) dry-roasted almonds, coarsely chopped
METHOD
  1. Step 1
  2. 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.
  3. Step 2
  4. 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.
  5. Step 3
  6. 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.
  7. Step 4
  8. 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.
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