Broccoli stalk, chicken, chili pasta

It’s officially a crime to throw away broccoli stalk…it’s just so tasty and too nutritious to waste, having the same huge amount of vitamin C and all the rest of the goodness as the florets ! This is a great recipe for using up that stalk, but it’s also great in stir fries.

(Serves 2)

  • 150g Broccoli stalk cut in 2cm cubes
  • 4 Chicken thighs with skin and bone (left over roast chicken and chicken breast can be used but the flavour of the thigh meat adds a lot to this dish)
  • 120g Whole wheat pasta
  • Garlic clove sliced finely
  • Big handful of Basil
  • 2tsp. Olive oil
  • Red chilli (amount to personal taste)
  • Chili flakes (amount to personal taste)
  • 1tbsp. Sundried tomatoes oil drained off
  • 1tsp. Lemon zest
  • 1tsp. Lemon juice
  • 1tbsp. Water
  • Salt & Pepper
  1. Heat your oven to 200oC and bake the chicken skin-side up for 20 minutes
  2. While the chicken is in the oven, combine the basil, olive oil, fresh red chili, lemon zest, water, lemon juice and sundried tomato in a pestle and mortar or blender until you get a coarse paste, then season with pepper and salt
  3. Once the chicken has cooked removed the skin and remove the meat from the bone – you don’t need to be pretty about it just shredd as much meat off as you can!
  4. Too a frying pan over a medium heat add the chicken along with the garlic, chilli flakes, and broccoli stalk and stir to ensure the garlic doesn’t burn – there should be enough fat from the chicken to ensure the garlic doesn’t stick to the pan (if not add a touch of rapeseed oil)
  5. While the broccoli stalk is cooking boil some water and cook the pasta till al dente
  6. Once the pasta is cooked and the broccoli stalk is still just a bit crunchy you can combine everything together including the sauce you made earlier
  7. Garnish with some extra chili, lemon zest and basil and then…EAT!!!

Broccoli stalk pasta

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