Chicken and broccoli pasta with lemon yoghurt sauce
Pan-fried chicken and broccoli with pasta in a light lemon and garlic yoghurt sauce.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4 people
- Quick
Ingredients
Quantities adjust to the number of servings.
- Penne (dried)350 g
- Broccoli400 g
- Olive oil1 tbsp
- Chicken breast350 g
- Garlic2 cloves
- Greek yoghurt200 g
- Lemon1
- Parmesan30 g
- Saltto taste
- Ground black pepperto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Cook the pasta in salted water, adding the broccoli florets for the last 3 minutes. Save a mugful of the cooking water before draining.
Meanwhile, cut the chicken into strips, season and fry in the oil for 5–6 minutes until cooked through. Add the crushed garlic for 30 seconds.
Whisk the yoghurt with the grated zest and juice of the lemon, half the grated Parmesan and 3–4 tablespoons of the hot cooking water – that stops it splitting.
Toss the pasta, broccoli and chicken with the sauce and serve with the rest of the Parmesan.