Serves: 4 people
Cooking time: 15 minutes

Ingredients:

• 400g dried fettuccine pasta
• 400g raw chicken breast, thinly sliced
• 350g broccoli, stems cut into thin matchsticks, florets separated
• 1 x 80g Boursin Garlic & Herb cheese
• ¾ cup sun-dried tomatoes, chopped (approx. 125g)

Method:

1. Bring a large pot of salted water to the boil. Add the broccoli and cook for 2 minutes until just tender. Remove with a slotted spoon and set aside.
2. In the same pot, add the fettuccine. Stir occasionally and cook until al dente. Reserve 1 cup of pasta water before draining.
3. While the pasta is cooking, heat a large frying pan over medium-high heat, add the chicken and sauté, then add the broccoli, cheese and the sun-dried tomatoes. Add a ladle of the pasta water, cook for 4 minutes.
4. Add the drained pasta directly into the pan and toss to coat everything evenly. Serve immediately

Click the image below to see Chef Carmel cook this recipe.