Creamy Chicken and Broccoli Fettuccine

Cook Time 30 minutes

Serves 4

Ingredients

375g fresh fettuccine

1 tbsp olive oil

10g butter 

1 leek, finely chopped

2 garlic cloves, minced

500g chicken mince

2 cups chopped broccoli

200ml chicken stock

200ml thickened cream 

50g Parmesan, grated, plus extra to serve

Salt and pepper

Method

Heat oil and butter in a large sauté pan over medium heat and cook the leek gently for 4-5 minutes. Add the garlic, followed by the chicken mince. Season with salt and pepper and cook, breaking it up, until browned and just cooked through.

Stir in the chopped broccoli and pour in the stock. Let it simmer uncovered for another 4-5 minutes until the broccoli is tender. Then add the cream and cook for a further 5 minutes. 

Bring a pot of salted water to the boil. Cook the fettuccine until al dente. Be careful not to overcook the pasta, as it will finish cooking in the sauce.

Using tongs, add the cooked pasta to the sauce along with the parmesan and freshly cracked pepper. Toss and agitate the pan until the pasta is coated in a glossy sauce.