Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Slice the chicken into bite-size pieces. Peel and chop the onion. Peel and crush the garlic. Grate the zucchini. Rinse the broccoli and separate it into florets.
2 Boil pasta
Bring a large pot of salted water to the boil. Once boiling, add the penne and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water.
3 Start sauce
Meanwhile, heat a non-stick pan over a medium-low heat with a drizzle of olive oil. Once hot, add the onion with a pinch of salt and cook for 5-6 min or until softened. Once softened, add the garlic, zucchini and chicken. Cook for 3 min.
4 Finish sauce
Add the green pesto, cream cheese, measured water (preferably the pasta cooking water), chicken stock cube and black pepper. Simmer for 5 min, uncovered.
5 Boil broccoli
Meanwhile, bring a pot of lightly salted water to a boil. The water should only fill 1/5 of the pot and should not be enough to fully cover the broccoli. Add the broccoli and cover with a lid. Steam for 5 min until tender. Drain.
Toss the cooked pasta in the chicken sauce. Season to taste. Grate the Parmesan and mix half of it into the pasta. Divide the pasta among plates. Garnish with fresh basil leaves and the remaining Parmesan. Serve the steamed broccoli on the side.