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healthy chicken, broccoli and spinach pasta

This is the sort of meal I want after a good gym session. Easy & Quick. It is loosely based on a pesto but contains no fat, instead using the starchy water the pasta has cooked in to combine and blitz into a sauce. I do often sprinkle some toasted pine nuts or flaked almonds on top but have found that the combination of whole-wheat fusilli and the caramelization from the stir-fried broccoli add a nutty flavour to the dish.

By the time the pasta has cooked the chicken and broccoli should have cooked through so its only a matter of making the sauce which takes no time at all.

A quick pasta dish that is healthy, packed with protein and really easy to make. The sauce is loosely based on a pesto, minus the fat. It hardly take anymore time than it takes to cook the pasta to make.

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healthy chicken, broccoli and spinach pasta

Yields2 Servings

 200 g Wholewheat Fusilli
 2 Chicken Breasts Sliced into thin strips
 ½ Head of broccoli Quarter each floret
 1 tsp Olive oil
 2 Large handfuls of baby spinach leaves (approx 100g)
 ½ Lemon (juiced)
 2 tbsp Grated Parmesan
 2 Cloves Garlic (peeled)

1

Bring a large pot of salted water to the boil and cook pasta according to packet instructions.

2

Meanwhile, get on with the chicken and broccoli by cooking in a heavy based pan over a medium heat until the broccoli is tender and the chicken cooked through. Set aside while you prepare the sauce.

3

Add the spinach, garlic and Parmesan to a mini food processor or bowl if using a stick blender. Remove 120 ml of the pasta cooking water and add this along with the lemon juice. Blitz until smooth then season to taste and add more lemon juice if required.

4

When pasta has cooked through, drain and add to the pan with the chicken and broccoli along with the green spinach sauce stir everything together to coat. Split between two serving bowls and eat immediately.

Ingredients

 200 g Wholewheat Fusilli
 2 Chicken Breasts Sliced into thin strips
 ½ Head of broccoli Quarter each floret
 1 tsp Olive oil
 2 Large handfuls of baby spinach leaves (approx 100g)
 ½ Lemon (juiced)
 2 tbsp Grated Parmesan
 2 Cloves Garlic (peeled)

Directions

1

Bring a large pot of salted water to the boil and cook pasta according to packet instructions.

2

Meanwhile, get on with the chicken and broccoli by cooking in a heavy based pan over a medium heat until the broccoli is tender and the chicken cooked through. Set aside while you prepare the sauce.

3

Add the spinach, garlic and Parmesan to a mini food processor or bowl if using a stick blender. Remove 120 ml of the pasta cooking water and add this along with the lemon juice. Blitz until smooth then season to taste and add more lemon juice if required.

4

When pasta has cooked through, drain and add to the pan with the chicken and broccoli along with the green spinach sauce stir everything together to coat. Split between two serving bowls and eat immediately.

Chicken, Broccoli & Spinach Pasta
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