15-minute chicken pasta

15-minute chicken pasta

3.355555

(45 ratings)

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Cooking time

Cook: 15 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Easily doubled
  • Healthy
Nutrition info

Nutrition per serving

kcalories
531
protein
43g
carbs
70g
fat
11g
saturates
1g
fibre
6g
sugar
0g
salt
0.52g
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Ingredients

  • 350g pasta bows (farfalle)
  • 300g broccoli, cut into small florets
  • 1 tbsp olive oil
  • 3 large skinless boneless chicken breasts, cut into bite-sized chunks
  • 2 garlic cloves, crushed
  • 2 tbsp wholegrain mustard
  • juice of 1 large or 2 small oranges
  • 25g flaked almonds, toasted

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  • Tip

    Making it nut-free

    Pine nuts are an ideal replacement for the almonds if you have a nut allergy, as they are in fact a seed from a variety of pine tree.

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.

Recipe from Good Food magazine, February 2002

BBC GoodFood Magazine

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Comments

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michellesmith9's picture
michellesmith909:26, 18th Mar, 2013
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.

samarablanchard33's picture
samarablanchard3306:20, 28th Jan, 2013

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ralfette's picture
ralfette05:41, 16th Oct, 2012
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
vicki_mh01:31, 6th Oct, 2012
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.

hobbob's picture
hobbob07:15, 7th Apr, 2012
4

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

ferraributterfly's picture
ferraributterfly07:23, 29th Dec, 2011
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
carolinewaw10:02, 23rd Aug, 2011
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 :)

mandyjanedavies's picture
mandyjanedavies05:39, 21st Jun, 2011
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.

tribob's picture
tribob09:52, 17th May, 2011
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
joankilleen08:40, 11th May, 2011
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.

sarah5098's picture
sarah509810:35, 18th Mar, 2011
2

Meh. I would prefer to cook the pasta in stock to give it flavour and then drizzle in olive oil and lemon juice. This was over all just a sweet watery taste with the pasta and orange.

kimbers001's picture
kimbers00107:50, 7th Mar, 2011
4

Wasn't expecting this to taste as nice as it did. Very quick and easy. Putting the rest in the fridge for my lunch tomorrow :o)

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