15-minute chicken pasta

15-minute chicken pasta

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(53 ratings)

Cook: 15 mins

Easy

Serves 4
Enjoy fast food with a mouthwateringly healthy chicken pasta - low in fat too

Nutrition and extra info

  • Easily doubled
  • Healthy

Nutrition: per serving

  • kcal531
  • fat11g
  • saturates1g
  • carbs70g
  • sugars0g
  • fibre6g
  • protein43g
  • salt0.52g
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Ingredients

  • 350g pasta bows (farfalle)
    Pasta

    Pasta

    pah-stah

    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 300g broccoli, cut into small florets
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 large skinless boneless chicken breasts, cut into bite-sized chunks
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 2 garlic clove, crushed
  • 2 tbsp wholegrain mustard
  • juice of 1 large or 2 small oranges
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 25g flaked almond, toasted

Method

  1. Cook the pasta in plenty of boiling salted water according to the packet instructions. Three minutes before the pasta is cooked, throw the broccoli into the pasta water and continue to boil.

  2. While the pasta is cooking, gently heat the oil in a large frying pan or wok. Tip in the chicken and fry, stirring occasionally, until the chicken pieces are cooked and golden, about 8-10 minutes, adding the garlic for the last 2 minutes.

  3. Mix the mustard with the orange juice in a small bowl. Pour the mixture over the chicken, and gently simmer for a minute or two. Drain the pasta and broccoli, reserving 3 tablespoons of the pasta water. Toss the pasta and broccoli with the chicken, stir in the pasta water and the almonds, season well and serve.

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Comments (45)

shezblue's picture
3.75

I made some of the changes suggested: rubbed chicken stock cube on the chicken before cooking, used 4 cloves of garlic and added honey to the orange/mustard sauce. Also added sugar snap peas and sweetcorn. Thought it was really tasty and was a hit with my 1 and 2yr olds.

cookinfromscratch's picture
3.75

Just made this with all the suggestions listed below - added a crumbled chicken stock cube to the chicken, used 4 fat cloves of garlic, frozen peas and sugar snap peas as had no broccoli, zest of both oranges, a tiny bit of cornflour and some fresh tarragon. Very flavoursome and a good consistency - we loved it and will definitely make again.
Thank you to everyone who comments on alternatives, additions and omissions to the recipes here...I always read the comments before cooking as Good-Fooders have good taste!

jillbrain's picture

Brilliant for a really quick meal. From putting the kettle on to eating was 20 minutes. Ok, not the most flavourful meal, but I was surprised by the orange/mustard mix, didn't expect to like it. Healthy, quick,nutritious

miffmibs's picture

My fussy kiddies lapped this up and I was very quick to make. I added a splash of good quality soy and some honey. True it's quite bland but that's perfect for the kids. I'm having leftovers tomorrow with some mayo and salad, packed lunch done!

chan0409's picture

This doesn't seem so healthy. It's made with white pasta. For it to be deemed healthy it should be made with whole wheat pasta. But I guess it's easy to substitute the white pasta for wholewheat.

lucyeliz's picture
2

Bland, tasteless, boring!

michellesmith9's picture
3

Agree this was a little bland and dry without a couple of adjustments. I used 4 cloves of garlic, tossed the chicken in a crumbled chicken stock cube before frying, added a few chopped tomatoes, a couple of handfuls of peas and chopped parsley to add flavour. Also added 3 tbsp creme fraiche to moisten a little.
Overall it was OK for a quick evening meal but needs work to improve flavour.

ralfette's picture
5

Made this tonight for my 5 year old and 3 year old, i added a wee drop honey to the orange and mustard mixture and had to use peas as had no broccoli, was delicious! quick, tasty and clean plates all round, my exceptionally fussy 5 year old asked if she could have it tomorrow! :)

vicki_mh's picture
2

This was too bland for me - needs more of a kick in the sauce. Don't think the almonds added anything to the flavour either. Won't make again.

maira_l's picture
4

Loved it!! So easy to make.

monenna's picture
1

Edible but I wouldn't recommend it. The orange and mustard just didn't work.

hobbob's picture
4

Really enjoyed this, very quick and easy. Added some cream cheese (as others have mentioned) and I think that added to it.

Ferrari butterfly's picture
4

good midweek staple, I put the pine nuts in with the chicken and garlic, and they added to the flavour nicely.

carolinewaw's picture
3

oops, forgot to rate

carolinewaw's picture
3

No way this took 15 minutes!! More like 35!
I think this recipe has potential but needs more work.
I would suggest trying 3-4 garlic cloves, at least 4 tbsp of mustard. 2 oranges is a must and double almonds if you actually want to taste them in the meal. And reduce pasta to 250g-300g max! (or otherwise increase chicken and broccoli).
Try that and let me know how it went :)

dakkrem's picture

we added more mustard and a bit of milk as it did turn out to be a bit on the dry side...

mandyjanedavies's picture
3

OK but didn't like as much as I expected. A bit on the dry side. Don't think I'll be making it again.

slippery_chimp's picture
2

Not great - won't make again. Sauce far too thin and overall very bland

tribob's picture
4

I thought this was delicious. I added some extra garlic, cornflour to thicken and some honey. Kids weren't impressed, but think they just don't like mustard!!!

joankilleen's picture
4

Yes, this is a good one for mid-week. I think a little of the orange rind helps the flavour and a 1/2 teaspoon of cornflour to help the sauce cling to the pasta rather than sink to the borrom of the pot. I also used toasted pine nuts rather than almonds.

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