2 blocks: divide into 4 serves
3 blocks: divide into 3 serves
4 blocks: divide into 2 serves
Ingredients
1 pack of Qetoe penne
80g chicken breast, sliced
1 tsp olive oil
2 cloves of garlic
2 tbsp sundried tomatoes
2 cups baby spinach, chopped
1 cup of white beans
1/2 cup chopped zucchini
1/2 cup chopped broccoli
1/2 cup chicken broth (or 1/2 cup water with a chicken stock cube)
1 cup fresh parsley or basil leaves, chopped
2 tablespoons light coconut milk
salt & pepper to taste
1 tsp cornflour into water to thicken sauce if needed.
Directions:
Prepare the penne: Bring salted water to a boil, add Qetoe Penne, turn off heat immediately, and let it sit for 5–6 minutes. Taste at 5 minutes for al dente. Drain and set aside.
Cook the chicken: Heat olive oil in a large pan over medium-high heat. Season chicken with salt and pepper. Sear until golden and cooked through.
Add the zucchini, beans and broccoli and cook until tender. Then add the spinach and cook until wilted. Remove from pan and set aside.
Make the sauce:
Lower heat to medium. Add garlic and sauté until fragrant (about 30 sec). Stir in sun-dried tomatoes and cook for 1 minute.
Pour in the chicken broth and coconut milk, bring to a gentle simmer, cooking until it has thickened. You may stir 1 tsp of cornflour to some water and add to the broth slowly to thicken more.
Putting it all together:
Add the chicken & veggies back to the pan with the broth along with the pasta and toss until it is all coated.
Serve and garnish with basil or chopped parsley.