Farfalle With Chicken, Broccoli And Creamy Lemon Sauce - cooking recipe

Ingredients

14 oz farfalle pasta
1 head broccoli, broken into florets
1 tbsp oil
1 lb chicken thighs, cut into cubes
1 clove garlic, peeled and crushed
1/2 cup chicken stock
1/2 cup cream
2 None lemons, both zested and 1 juiced

Preparation

Cook the pasta in a large pot of boiling, salted water according to the packet directions. Add the broccoli 4 mins before the end of the cooking time. Drain and keep warm.
Meanwhile, heat the oil in a frying pan over a high heat. Cook the chicken in two batches for 3 mins, turning, until browned and cooked through. Remove the meat from the pan and set aside.
Add the garlic to the pan and cook for another minute. Add the stock and bring to a boil, scraping up the brown bits from the bottom of the pan. Stir in the cream, half the lemon zest and all of the juice and bring to a boil. Simmer for 2 mins, until thickened.
Add the pasta, broccoli and chicken and toss to coat. Season, scatter with the extra zest and serve.