Chicken, Broccoli, and Leek Pasta

Directions

1. 1

   Chop the broccoli into small florets. Set aside.

2. 2

   Slice the leek finely and chop the red onion.

3. 3

   Mince the garlic.

4. 4

   Bring a pot of salted water to the boil and cook the pasta according to package instructions. Drain and set aside.

5. 5

   In a large pan, heat a drizzle of olive oil over medium heat. Sauté the chopped onion, leek, and garlic for 4-5 minutes until softened.

6. 6

   Add the chopped basil stems for an extra burst of flavour, and cook for another minute.

7. 7

   Add the chopped broccoli florets to the pan and sauté for 2-3 minutes.

8. 8

   Dissolve the chicken stock pot in 150ml of hot water and pour into the pan, letting the vegetables simmer for 5 minutes until the broccoli is tender but still has a slight bite.

9. 9

   Stir in the light cream cheese and mustard, ensuring it melts into the sauce.

10. 10

    Add a generous amount of black pepper and stir through.

11. 11

    Add the shredded chicken and basil to the pan and mix well, allowing it to heat through for about 3 minutes.

12. 12

    Stir in the grated parmesan and check for seasoning, adding salt and pepper to taste.

13. 13

    Add the drained pasta to the pan and toss everything together until well-coated with the creamy sauce, loosen with a little water if needed.

14. 14

    Divide between two bowls and top with extra parmesan.