1. Wash spring onions and leek. Slice the spring onions. Trim the leek, halve it lengthways, then finely slice. Finely slice the broccolini, keeping the tips and stems.
  2. Heat 1 tablespoon of olive oil in a large, non-stick pan on a medium heat.
  3. Add spring onions, leeks, broccolini stalks and crushed garlic to the pan.
  4. Next add spinach and peas, along with a pinch of sea salt and black pepper.
  5. Cook for 10 to 15 minutes, or until soft but not coloured and the spinach has defrosted if using frozen. Stir regularly.
  6. Meanwhile, in a pot of boiling salted water cook San Remo Pasta Pro as per packet instructions. Add the broccoli florets for the last 2 minutes. Reserve 1 cup of pasta water.
  7. Drain the cooked pasta and broccoli and mix into the sauce. Add 1 tablespoon of extra virgin olive oil and optional parmesan, combining together.
  8. Pan fry sliced chicken on each side for 3-5 minutes. Then add into the pan with pasta and sauce and mix to combine.
  9. For that extra garnish on top, sprinkle some fresh herbs over the pasta.
  10. Divide into bowls and serve and enjoy with family and friends.

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