HEALTHY and filling
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ONE-PAN GARLIC CHICKEN PENNE
SERVES 4 PREP AND COOK: 45 MINS
600g chicken thigh fillets, trimmed, cut into 2cm pieces
1 tblsp olive oil
2 cloves garlic, crushed
1 litre (4 cups) chicken stock
¾ cup light cooking cream 375g penne pasta 1 bunch asparagus, trimmed, cut into 3cm lengths
2 tblsps chopped fresh parsley Finely grated parmesan and cracked black pepper, to serve
1 Toss chicken with oil and garlic in a large bowl.
2 Heat a large, deep frying pan over a medium to high heat. Add chicken and cook, stirring occasionally, for about 6 minutes, or until browned.
3 Stir in chicken stock, cream, ½ cup of water and the pasta. Bring to a boil. Reduce heat. Gently boil, stirring occasionally, for about 15 minutes, or until pasta is tender and liquid is almost absorbed.
4 Stir in asparagus and parsley. Cook a further 2 minutes, or until asparagus is tender.
Serve immediately with
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