ONE-POT CREAMY CHICKEN PASTA

ONE-POT CREAMY CHICKEN PASTA

INGREDIENTS

• 1-2 tbsp cooking fat of your choice
• 680g (1-1/2lb) boneless, skinless chicken breasts, cubed
• Sprinkle of salt and pepper
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 1 tsp dried oregano
• ½ tsp salt (I use Himalayan salt)
• ½ tsp ground black pepper
• 4 cups chicken broth
• 3 cups (340g | 12oz) dry penne pasta (or other dry pasta of your choice)
• 3 cups (255g | 9oz) broccoli florets
• ½ cup (120ml) heavy cream or whole milk
• 1 tbsp corn starch

Optional Garnish

• Chopped fresh parsley
• Grated Parmesan cheese

INSTRUCTIONS

1. Bring the chicken broth to the boil in a medium saucepan.
2. Meanwhile, heat the cooking fat in a large saute pan with fitting lid set over medium-high heat. Once the pan is hot, add the pieces of chicken, sprinkle with salt and pepper and cook until slightly golden brown, about 8-10 minutes.
3. Add the onion, garlic, carrots, celery, oregano, salt and pepper; stir to coat and cook for about 1 minute, then add the chicken broth and dry pasta. Stir well, bring back to the boil then reduce heat to a simmer. Cover and simmer for about 8 minutes, stirring delicately from time to time, until the pasta is sligthly undercooked.
4. Add broccoli and stir it in. Dilute the corn starch in the cream or milk and stir well into the sauce.
5. Bring back to a simmer and continue cooking for one minute to ensure that the starch is completely cooked and has reached its full thickening power.
6. Allow to rest uncovered for 5 minutes, garnish with chopped parsley and grated parmesan, if desired, and serve.