240gm whole wheat penne
1 red onion, sliced
2 garlic cloves, crushed
1 tsp dried rosemary
1 Tblsp cornflour
2 large skinless chicken breast fillets, cut in small chunks
200gm button mushrooms, sliced
4 Tblsp tomato puree
250ml dry sherry
250ml chicken stock
1 head of broccoli (±400gm)
Parmesan shavings, to serve
Method
Cook the penne in plenty of lightly salted boiling water until al dente.
Drain and keep warm.
Place the cornflour and rosemary in a plastic bag.
Add the chicken pieces and shake well to coat.
Spray a large pan with non-stick cooking spray.
Dry fry the onion and garlic until the onion starts to soften.
Add the chicken pieces and stir fry until they are ‘sealed’.
Tip in the mushrooms, puree, sherry and stock.
Bring to the boil then reduce the heat, cover and simmer for 15 minutes.
Meanwhile, steam, boil or microwave the broccoli until tender, but still retaining some crunch.
Pour the chicken and sauce in with the pasta and stir well.
Serve the pasta with the broccoli, garnished with parmesan shavings if desired.
