15 minute chicken pasta

Ingredients

• 350g pasta bows (farfalle)
• 300g broccoli, cut into small florets
• 1 tbsp olive oil
• 3 large skinless boneless chicken breasts, cut into bite-sized chunks
• 2 garlic cloves, crushed
• 2 tbsp wholegrain mustard
• juice of 1 large or 2 small oranges
• 25g flaked almonds, toasted

Method

1. 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.
2. While the pasta is cooking, gently heat the oil in a large frying pan or wok. Tip in the chicken and fry, stirring occasionally, until the chicken pieces are cooked and golden, about 8-10 minutes, adding the garlic for the last 2 minutes.
3. Mix 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, reserving 3 tablespoons of the pasta water. Toss the pasta and broccoli with the chicken, stir in the pasta water and the almonds, season well and serve.

 From BBC Good Food

Easy cheesy pasta

Very quick and easy pasta with cheese sauce, as long as you like the slightly sour taste of yoghurt. If you’re not fond of yoghurt, you could try crème fraiche, or even double cream.

	1 person	2 people	4 people
Pasta	75g	150g	300g
Grated cheese (eg Cheddar, Gruyere)	50g	100g	200g
Greek yoghurt	2 tbsp	4 tbsp	8 tbsp

1. Cook and drain the pasta. Return to the same pot on a low heat.
2. Add grated cheese a little at a time, stirring in so it melts.
3. Add Greek yoghurt and stir in so that the pasta is well coated with the cheese and yoghurt mixture and the whole is heated through.
4. Top with parmesan cheese if liked, and serve.

 Great served with...

• Crusty bread, or
• A green salad

Pasta with peas and mozzarella

Peas make both a good soup and a great sauce! This is a quick and easy way to serve them that’s even better if you’re able to use fresh pasta.

	1 person	2 people	4 people
Dried pasta	100g (125 if fresh)	200g (250 if fresh)	400g (500 if fresh)
Fresh or frozen peas	65g	125g	250g
Olive oil	½ tbsp	1 tbsp	2 tbsp
Strong vegetable stock	A little	A little	A little
Fresh sage	¾ tbsp	1 ½ tbsp	3 tbsp
Mozzarella cheese, cut into small cubes	75g	150g	300g
Salt and freshly ground black pepper

1. Cook the pasta in boiling water until just tender then drain and keep hot
2. Cook the peas in plenty of boiling salted water for 2-3 minutes
3. Put half of them into a liquidiser with the olive oil and blitz, gradually adding very small amounts of vegetable stock to give you a puree
4. Add the sage to the pasta along with the remaining whole peas, then add the hot pea sauce and season. Stir well
5. Add the diced mozzarella and serve.

Great served with...

• A tomato salad