500g skinless chicken breast, cubed
2 zucchinis, grated
1 large bunch of broccoli, remove forts and reserve, peel and grate steam
1 cup baby spinach leaves
1 clove of garlic, crushed or 1 tablespoon minced garlic
600ml reduced fat milk
1 tablespoon corn flour
¼ cup sundried tomatoes, chopped
¼ cup parmesan cheese, grated
300g wholegrain pasta, cooked as per packet instructions
Steam broccoli forts for several minutes until tender and set aside. Heat a large frying pan and spray lightly with oil. Add chicken and garlic and cook over a medium/low heat until chicken is thoroughly cooked. Add grated broccoli steam and zucchini, stir through and allow to simmer for several minutes until broccoli steam and zucchini are tender. Reduce heat and gently stir through broccoli forts and spinach, allowing spinach to wilt. Place corn flour in a small bowl with 1 – 2 tablespoons of milk and whisk together until flour is dissolved and a paste has formed. Combine this paste with the remaining milk and slowly pour into the frypan over a low heat. Continuously fold the milk through the frypan, after several minutes the milk will begin to thicken to form a sauce (keep in mind the sauce will thicken further as it begins to cool). Stir through cheese, cooked pasta and serve.
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