Make sure you get your five-a-day with James's super-healthy pasta dish, topped with succulent chicken.
Serves 2
Ingredients
2 small skinless chicken breasts (250g, sliced)
100g dried penne pasta
50g diced carrots
50g diced courgette
50g diced onion
50g celery
50g diced parsnip
50g low fat crème fraiche
80ml chicken stock
1 tbsp Sunflower oil
1 clove minced garlic
6 leaves sage
Rocket leaves to garnish
Method
1. Rub the chicken with half the sunflower oil and then place on a hot chargrill pan for 2 minutes on each side. Finish cooking in a preheated oven at 200C until cooked (3-4 minutes).
2. In a hot, large frying pan add the remaining sunflower oil and then, carefully, add the chopped onions, parsnips, celery and carrots. Cook for 1 - 2 minutes then add the garlic and diced courgettes. Cook for 2 minutes. Add the chicken stock and simmer until slightly reduced and vegetables are only just tender, (around 4 minutes). Finally stir in the crème fraiche.
3. Cook the pasta in boiling water for 10-12 minutes, drain and mix into the sauce and vegetables. Chop the sage and mix in and season to taste.
4. Serve in a bowls, place the strips of sliced chicken on the top and spoon over any remaining sauce and garnish with fresh rocket leaves.