Creamy Smoked Chicken, Broccoli & Tomato Pasta

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Creamy Smoked Chicken, Broccoli & Tomato Pasta

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Recipe courtesy of Glenisk created by Rozanne Stevens

Ingredients

  • 300g linguine, tagliatelle or penne pasta
  • 2 smoked chicken breasts, thinly sliced (available from the butcher or selected deli’s)
  • 1 head of broccoli, broken into florets
  • 100g sunblush tomatoes or halved cherry tomatoes
  • 2 tbsp sundried tomato paste or pesto
  • 1 tub Glenisk Organic Crème Fraiche (use more if you like extra sauce)
  • 2 tbsp pine nuts, toasted
  • Small handful fresh basil leaves, gently torn
  • Parmesan, finely grated
  • salt & pepper

Instructions

  1. Bring a large pot of water to a rolling boil, add a generous pinch of salt.
  2. Add the pasta and cook according to packet instructions. For the last 3 minutes, add in the broccoli florets. Drain well and toss with olive oil to prevent the pasta sticking.
  3. Mix the tomato purée and cream in a pot.
  4. Add in the smoked chicken and sun blush or cherry tomatoes. Simmer for 5 minutes until heated through. Season to taste.
  5. Toss the pasta with the sauce and garnish with the toasted pine nuts, torn basil leaves and Parmesan cheese.
  6. Chef’s Tip: If you can’t get your hands on smoked chicken breasts, just use leftover cooked chicken instead.
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