- 350g pasta bows (farfalle)
- 300g broccoli, cut into small florets
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 1 tbsp olive oil
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'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
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 25g flaked almond, toasted
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.
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.
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.
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.