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?

Serves
4

Preparation

10min

Cooking

15min

Skill level

Easy
By
7
Average: 3.4 (14 votes)
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Ingredients

  • 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

Cook's notes

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.

Instructions

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.