Herby Chicken & Broccoli Pasta
Course: Lunch, DinnerCuisine: Care, SchoolDifficulty: Easy
Servings
10
servingsPrep time
10
minutesCooking time
20
minutesA deliciously simple dish that doesn’t compromise on flavour – or safety. Packed with tender chicken, vibrant broccoli, and a herby sauce, this recipe is free from all 14 declarable allergens, making it a reliable option for inclusive menus.
Perfect for busy kitchens looking to offer comforting, allergy-conscious choices without the fuss.
Ingredients
750 g 750 Gluten Free Fusilli Pasta
1750 g 1750 Broccoli
100 g 100 Onions
750 g 750 Kitchen '72 Garlic & Herb Diced Chicken
500 g 500 Violife Creamy
30 ml 30 Lemon Juice
1 tsp 1 Chilli Flakes
Directions
- Dice the onions and cut the broccoli into small florets.
- Cook the pasta as per packet instructions.
- Roast the chicken at 180c until it’s reached an internal temperature of 75c or above.
- Fry off the onion and blanch the broccoli until the stalks are tender.
- Drain the pasta and return to the pan.
- Add the chicken to the pasta pan with Violife spread, water and lemon juice and stir through.
- Season to taste and finish with chilli flakes.
Nutrition Facts
- Fat: 18g
- Saturated Fat: 12g
- Sugar: 3.6g
