Creamy Chicken, Broccoli and Sweetcorn Pasta

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

1 tablespoon olive oil

1 onion (sliced)

100 g mushrooms (sliced)

400 g chicken thigh fillets (no skin or bones) (cut into small chunks)

2 cloves garlic (crushed or grated)

150 ml crème fraiche (or cream)

300 g pasta – any shape (I used spirals)

100 g broccoli (cut into small florets)

100 g sweetcorn (tinned or frozen)

Salt and pepper to taste

Directions

Place the olive oil and sliced onion in a wide, deep saucepan and fry gently for 3 minutes with the lid on.

Turn the heat up and add the mushrooms and chicken pieces. Fry for a further 3 minutes to brown everything a little.

Add the garlic and fry gently for 30 seconds, then add the crème fraiche and bring to the boil.

Turn the heat down and allow the sauce to simmer gently for 7-10 minutes until the chicken is properly cooked through.

Meanwhile cook the pasta according to packet instructions / your own personal preferences. 3 minutes before the pasta is cooked, add the broccoli florets to the pasta water.

When the pasta and broccoli is done, drain and add to the crème fraiche sauce. Add in the sweetcorn, salt and pepper. Stir everything together and serve.

Nutrition

• Calories: 552 kcal
• Total Fat: 17 g
• Saturated Fat: 6 g
• Cholesterol: 115 mg
• Sodium: 135 mg
• Total Carbohydrate: 68 g
• Dietary Fiber: 4 g
• Total Sugars: 6 g
• Protein: 33 g