Ingredients

•  400g brown pasta 
•  200g pack reduced fat cream cheese
•  50g mature cheddar cheese, grated
•  1 medium broccoli, broken into florets
•  300g chicken breasts, diced
•  Black pepper
•  1-2 cloves of garlic, minced
•  15ml vegetable oil
•  250g cherry tomatoes, halved

To serve

• Crispy green salad
  

Methods

1. Heat oil in a frying pan over medium heat.

2. Add the chicken and cook for 6-8 minutes until it turns white, stirring occasionally.

3. Add garlic and black pepper, cook for a few more minutes. Once cooked, transfer chicken to a bowl.

4. Boil water in a kettle.

5. Fill a saucepan with boiling water and add the pasta. Cook for about 10 minutes, adding the broccoli after 5 minutes.

6. Using the same frying pan (no need to wash), melt the cream cheese over low heat.

7. Once melted, stir in half of the grated cheese until melted, then add the remaining cheese.

8. Add the cooked chicken back to the pan to heat through. Season with black pepper.

9. Check if the pasta and broccoli are cooked, then drain them, reserving 200-250ml of the cooking water.

10. Add pasta and broccoli to the sauce, stirring to combine. If the sauce is too thick, add some reserved water.

11. Mix everything together and plate up.

12. Top with halved cherry tomatoes and serve with a crispy green salad.