Creamy chicken and white wine pasta

Serves 2

Cook time: 35 | Prep time: 15 minutes | Total time: 50 minutes

Chicken penne in a creamy white wine sauce, with peppered charred broccoli. Quick to make, simple ingredients, nice and rich in flavour, with a good nutrition profile to feed the body and mind.

What you’ll need

1 large chicken breast cut into cubes

½ tsp coarse black pepper

Pinch of salt

½ red onion diced

 ½ tsp parsley

1 ½ tsp garlic powder

½ tsp basil

150ml hot water

250ml milk (I used oat)

200ml white wine

1 tbsp cream cheese (I used violife)

40g cherry tomatoes halved

125g penne pasta (I used a gluten free brand)

Method

1.       Cut up your chicken breast and season it with just salt a pepper. Add your chicken to a preheated pan and fry off until brown on each side before removing and setting to aside.

2.       Now, put a good amount of water in the kettle, boil, and pull out a jug. Add your onion, parsley, basil, and garlic powder to the pan and fry off for a few minutes. Make sure the garlic goes in last as it burns quickly.

3.       Add the water, milk, white wine, and cream cheese, mix, and cook on a high heat for roughly 8 minutes before adding the chicken and cherry tomatoes.

4.       Cook for another 4 minutes before adding the pasta. Cover and cook for another 15 minutes on a high heat.

Optional: If you want to add charred broccoli, I tend to fry it in a pan for a couple of minutes with no oil, then lower the heat and cover for just a few minutes to help soften it a little bit. But, it is quite nice with a crunch so two or three minutes will do.

***If you are thinking about a major diet change, please consult your GP first and do your research***

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