Annabel Karmel’s Chicken, Broccoli, Pea and Tomato Pasta

  • Makes 3 portions

Italian style chicken and vegetable pasta dish that's simple and delicious

  • 150g fusilli pasta
  • 50g frozen peas
  • 100g broccoli florets
  • 1tbsp olive oil
  • 100g chicken breast, sliced
  • 1 garlic clove, crushed
  • ΒΌ red chilli, diced
  • 200ml chicken stock
  • 1tbsp cornflour
  • 100g cherry tomatoes
  • 50g Parmesan, grated
  • 2tbsp chopped fresh basil


  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    Add the pasta and vegetables to the chicken, along with the quartered tomatoes, Parmesan and basil. Toss everything together to heat through, then serve.

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