Pasta with Chicken and Broccoli

Ingredients

• 400 g chicken breast fillet (with skin)
• 1 tbsp Sunflower oil
• 400 g broccoli florets
• Salt
• 400 g rigatoni
• 40 g sun-dried tomatoes (in oil)
• 2 Garlic cloves
• 2 tbsp olive oil
• Pepper
• 1 Organic lemon
• 2 tbsp black, pitted olives
• parsley

Instructions

1. 1.

   Rinse chicken breast fillet under cold water and pat dry. Heat sunflower oil in a pan and sear the meat over medium heat for 5 minutes on each side. Then cut into bite-sized pieces.

2. 2.

   While the chicken cooks, blanch broccoli florets in boiling salted water for 3–4 minutes, shock them in ice water, and drain.

3. 3.

   Cook pasta in plenty of boiling salted water according to package instructions until al dente. Drain and set aside.

4. 4.

   Meanwhile chop tomatoes. Peel and press garlic. Heat olive oil in a pan, add garlic, tomatoes, and chicken; season lightly with salt and pepper. Scrape zest from the lemon into the pan, squeeze juice, and add as desired. Simmer on low heat for 8–10 minutes. Add broccoli and cook for another ~5 minutes.

5. 5.

   In the meantime finely chop olives. Wash parsley, shake dry, and chop leaves. Add everything to the pan and mix through. Bring to a quick boil, season with salt and pepper.

6. 6.

   Fold in drained pasta and serve immediately.