One-pot Chicken & Broccoli Pasta

Easy one-pot pasta dinners are my favourite on busy weeknights.

I'm a bit of a creamy-cheesy sauce addict when it comes to sauces, but this is a lighter version that uses just a little Parmesan and some milk, rather than lots of heavy cream.

It means this One-pot chicken & broccoli pasta feels nice and light, but still with plenty of flavour.

Ingredients:

• 2 tbsp olive oil
• 1 small onion peeled and chopped
• 3 cloves of garlic peeled and crushed
• 3 chicken breasts (this is about 525g/18.5oz), chopped into bite-size chunks
• 1/4 tsp salt
• 1/4 tsp black pepper
• 60 ml (¼ cup) white wine (optional – you can replace with water or stock)
• 600 ml (2 ½ cups) good quality chicken stock
• 180 ml (¾ cup) whole (full-fat) milk
• 300 g (10.5oz) dried pasta shapes
• 300 g 10.5oz) broccoli stalk removed, chopped into small florets
• 1 tsp lemon juice
• 50 g (½ packed cup) grated parmesan

To Serve:

• Freshly chopped parsley
• black pepper

Instructions

1. Heat the oil in a large frying pan (skillet) on a medium-high heat.

2. Add the chopped onion, chicken, salt and pepper and fry for 5-6 minutes, until the onions start to go translucent.

3. Add in the garlic, stir and cook for 30 seconds.

4. Add the wine and bring to the boil. Simmer for 1-2 minutes, then add the stock and milk.

5. Bring to the boil, then stir in the pasta. Bring back to a gentle bubble and place a lid on the pan. Turn down the heat and cook for 10 minutes.

6. Add in broccoli, stir, place the lid back on and cook for another 5 minutes, until the broccoli is tender, and the pasta is cooked.

7. Remove the lid, stir in the lemon juice and parmesan.

8. Serve, topped with a sprinkling of fresh parsley and black pepper.