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Chicken Mini Fillets
Chicken Stock Pot
Wheat Penne Pasta(ContainsCereals containing gluten)
Grated Hard Italian Style Cheese(ContainsMilk, Egg)
a) Pour the boiling water into a large saucepan and place on a high heat. b) Pick the rosemary leaves from their stalks and finely chop (discard the stalks). c) Zest and then halve the lemon.
a) Pop the chicken on a plate and season with salt and pepper. b) Sprinkle on the lemon zest and rosemary. Drizzle over a splash of oil. c) Rub the flavourings all over the chicken mini fillets.
a) Heat a frying pan over medium-high heat (no oil!). b) Stir-fry the chicken mini fillets until browned all over and cooked through, 7-8 mins. TIP: The chicken is cooked when it is no longer pink in the middle. c) When done, transfer to a plate and cover loosely with foil.
a) Meanwhile, stir the stock pot into the pan of boiling water until dissolved. b) Add the penne and cook for 10 mins. c) After 6 mins, add the broccoli florets for the remaining 4 mins. d) In the last minute, stir in the spinach to wilt, then drain everything in a colander. Reserve a little of the stock.
a) Return the veggies and penne to the pan. b) Stir through the mustard, crème fraîche and 2 tbsp of reserved stock. c) Mix in the hard Italian cheese. Season with salt and pepper to taste.
a) Slice the chicken breast. b) Share the pasta and veggies between your plates. b) Top with the chicken and finish with a squeeze of lemon. ENJOY!