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Lemon & Rosemary Chicken

Lemon & Rosemary Chicken

with Creamy Pasta and Broccoli
4.5(107)
Recipe Development Team
Recipe Development TeamUpdated on February 12, 2026
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Calories
: 
845 kcal
Protein
: 
69g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

160

Penne Pasta

4

Rosemary

2

British Chicken Breasts

1

Wholegrain Mustard

1

Chicken Stock Powder

200

Broccoli Florets

100

Creme Fraiche

½

Lemon

125

Baby Spinach

40

Grated Hard Italian Style Cheese

Energy (kcal)845 kcal
Energy (kJ)3535 kJ
Fat27 g
of which saturates16 g
Carbohydrate78 g
of which sugars11 g
Protein69 g
Salt3.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Grater
•Medium Saucepan
•Knife
•Plate
•Grill Pan
•Aluminum Foil
•Strainer

Instructions

PDF
PREP THE VEGGIES
1

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.

MARINATE THE CHICKEN
2

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.

FRY THE CHICKEN
3

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.

COOK THE PASTA
4

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.

FINISH OFF
5

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.

SERVE
6

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!

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