Creamy Lemon Chicken Pasta with Broccoli, Peas & Parmesan

Prepare Ingredients:

Dice chicken into 2cm cubes. Finely chop shallot and garlic. Cut broccoli into small florets and set aside. Zest lemon and cut in half. Pick basil, set aside a few leaves for garnish, roughly chopping the rest.

Cook Chicken:

Heat a large wide bottom pan over medium heat with a splash of olive oil. Add chicken and cook on either side until golden brown but not cooked all the way through, about 5 minutes. Season with salt and pepper. Set aside on a plate.

Make Sauce:

Melt butter in the same pan, fry the shallot and garlic over medium heat for 1-2 minutes until fragrant and lightly golden. Add flour, cook for 1-2 minutes. Add the chicken stock concentrate, 1¹⁄₂ cups of water, then all the cream and bring to a simmer. Add the pasta, cover and cook for 6-8 minutes until al dente, adding a little more water if needed.

Finish the Pasta:

Add broccoli and chicken pieces and cook for a further 3-4 minutes until just tender and pasta is cooked through. Add peas, lemon juice and zest (to taste), basil and most of the parmesan. Stir through and taste and season with salt and pepper if necessary.

You Plate It:

Serve the pasta with the remainder of the parmesan and the reserved basil leaves over the top and enjoy.