Wholemeal tagliatelle with chicken and tomatoes

Ingredients

• 90 gWholemeal tagliatelle, dry weight
• 150 gChicken breast
• 150 gCherry tomatoes
• 15 gOlive oil (1.5 tbsp)
• 20 gParmesan, grated
• Garlic, basil, salt, pepper, chilli flakes
• 100 gBroccoli

How to make it

1. Cook the pasta, keeping a cup of the cooking water.
2. Flatten the chicken, salt it, fry it in half the oil for four minutes a side, then slice it.
3. Toss the halved tomatoes with the garlic and the rest of the oil in the same pan for two minutes.
4. Add the pasta, chicken and a splash of the water, then basil, chilli and Parmesan over the top.
5. Add the broccoli florets to the pasta water for the last four minutes and drain them with the pasta.

One tip

Wholemeal pasta needs a minute longer than the packet says if you want it al dente rather than hard.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.