Incredibly easy to make, but very, very tasty!
- 65gr penne pasta
- 175gr chicken breast
- 1 tsp sunflower oil
- 200gr broccoli
- 1 tbs pesto
- 3 tbs cooking cream (15% fat)
Serves 1 as part of the Budget Challenge
Cook the pasta al dente.
Cut the chicken into cubes. Cut the broccoli into florets and the stalk into 1cm pieces. Heat the oil in a frying pan. Bake the chicken for a minute on a high flame. Add the broccoli and bake for 5 minutes more.
Add the pesto and cream and if needed, season with salt and pepper (I personally don’t find it necessary as the pesto packs enough flavour).
Stir well and serve hot.