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Lemon & Rosemary Chicken

Lemon & Rosemary Chicken

with Creamy Pasta and Broccoli

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Long day? Too tired to cook? We know the feeling. At HelloFresh we believe that being short of time or stuck in a recipe rut shouldn’t stop you from cooking and enjoying great food.

Allergens:Cereals containing glutenMustardMilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ bunch(es)


½ unit(s)


280 grams

Chicken Mini Fillets

1 pot(s)

Chicken Stock Pot

200 grams

Wheat Penne Pasta

(ContainsCereals containing gluten)

200 grams

Broccoli Florets

1 bag(s)

Baby Spinach

1 tbsp

Wholegrain Mustard


1 pot(s)

Creme Fraiche


40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3535 kJ
Energy (kcal)845 kcal
Fat27.0 g
of which saturates16.0 g
Carbohydrate78 g
of which sugars11.0 g
Protein69 g
Salt3.49 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Aluminum Foil
Frying Pan
Instructionsarrow up iconarrow up icon
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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!