Chicken Pasta
A recipe for simply yummy chicken pasta. An unusual combination of pasta, chicken, broccoli, orange juice, mustard and toasted almonds.
¾ lb. pasta bows
¾ lb. broccoli , cut into small florets
1 tablespoon olive oil
3 large skinless boneless chicken breasts, cut into bite-sized chunks
2 garlic cloves , crushed
2 tablespoons wholegrain mustard
Juice of 1 large orange
1 oz. flaked almonds , toasted
Cook the pasta in plenty of boiling salted water according to the packet instructions. Three minutes before the pasta is cooked, throw the broccoli into the pasta water and continue to boil.
While the pasta is cooking, gently heat the oil in a large frying pan. Add in the chicken and fry, stirring occasionally, until the chicken pieces are cooked and golden. Add the garlic and cook for a further 2 minutes.
Combine the mustard with the orange juice in a small bowl. Pour the mixture over the chicken, and gently simmer for a minute or two. Drain the pasta and broccoli, keeping aside 3 tablespoons of the pasta liquid. Toss the pasta and broccoli with the chicken, stir in the pasta liquid and the almonds. Season to taste and serve.
If you don't like the taste of mustard, you can safely exclude it from the recipe.