Aside from having leftovers in the freezer, ready for easy meals, this meal is one of my favourite go-to's for those nights where I know I'm going to be rushed for time or I'm getting home late.
It saves my sanity and helps get food on the table fast for my family.
Originally I used to make this meal without the chicken, but over the years have added the chicken as per hubby's request and I must admit, it does add a whole heap of extra flavour to the meal.
This is an easy meal to double and is really nice the next day either cold or warmed up.
Sometimes I like to add some baby spinach leaves to it so that I'm adding something fresh to the meal when eating as leftovers.
Serves: 4 people
You will need
2 Tbs Olive Oil or Coconut Oil 1 Whole Broccoli 3 Cloves Garlic, Crushed 1 Tub Cherry Tomatoes Gluten Free Pasta (any type is fine - I usually use spaghetti or fettuccine) Cracked Pepper Grated Parmesan Cheese
2 Diced Chicken Breasts
Boil a saucepan of water and add the pasta. Cook to packet's instructions.
Heat 1 Tbs oil in pan and add the garlic and chicken, stirring until cooked
Remove from pan
Cut the Broccoli in to florets and slice the stem in to small pieces
Heat 1 Tbs oil in the pan and add the Broccoli, stirring occasionally for approx 5 mins
Add the Cherry Tomatoes
Continue to stir occasionally
Once the Pasta is cooked, drain and add to the Broccoli, Garlic and Tomatoes
Return chicken to pan and stir through
Remove from heat and stir the Parmesan Cheese and extra oil through the pasta
Add some cracked pepper and enjoy!
*Good oils are essential for health
This meal is such a quick and easy meal that can be made using a few pantry staples. I always keep a pack of grated Parmesan cheese in the freezer to ensure freshness.