It's pasta, it's quick and it's easy. A family-friendly recipe that's ready in under half an hour - perfect for a midweek dinner, and leftovers are delicious the next day for lunch. What more could you want?
- 400 g dried linguini
- 2 tbsp olive oil
- 1 onion, diced
- 1 garlic clove, crushed
- 250 ml (1 cup) thickened (whipping) cream
- 1 smoked chicken breast fillet
- 200 g broccoli, cut into 2 cm pieces
- freshly ground black pepper
- 2 tbsp chopped parsley
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Bring a large pot of water to a boil over a high heat. Add a large pinch of salt. Add pasta to boiling water and stir until water has returned to the boil.
Meanwhile, heat a frying pan over medium heat. Add oil and onion and cook for 5 minutes until softened. Add garlic and cook briefly for 1–2 minutes.
Add cream, bring to the boil, reduce and simmer for 5 minutes. Remove any skin from chicken and slice thinly. When cream has reduced by half add chicken and allow to heat through.
Add broccoli, turn heat up slightly and cook for 2 minutes, stirring often. Check seasoning, add parsley. Add cooked linguini to sauce, toss together well and divide between bowls.