Ingredients
- 150g fusilli pasta
- 50g frozen peas
- 100g broccoli florets
- 1tbsp olive oil
- 100g chicken breast, sliced
- 1 garlic clove, crushed
- ¼ red chilli, diced
- 200ml chicken stock
- 1tbsp cornflour
- 100g cherry tomatoes
- 50g Parmesan, grated
- 2tbsp chopped fresh basil
Method
- Cook the pasta in a pan of boiling lightly salted water according to the packet instructions. About 4 minutes before the end of cooking time, add the peas and broccoli. Drain.
- Heat the oil in a frying pan and fry the chicken until brown. Add the garlic and chilli and season. Pour in the stock. In a small bowl, mix the cornflour with 3 tablespoons of cold water and tip into the pan, stirring it in until the stock thickens.
- Add the pasta and vegetables to the chicken, along with the quartered tomatoes, Parmesan and basil. Toss everything together to heat through, then serve.