The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chicken, Broccoli & Tomato Penne
You’ll be packing all the good stuff into this easy-to-share pasta: free-range British chicken, hearty brown rice penne, vitamin-rich tenderstem broccoli. Add flavour fast with smoky paprika and balsamic vinegar.
Ready in 20
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 1 handful of fresh flat-leaf parsley
- 100g passata
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 240g Tenderstem broccoli
- 250g brown rice penne (Eggs)
- 2 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 2 onion
- 2 tbsp smoked paprika
- 4 tsp garlic puree (Rehydrated Garlic, Citric Acid)
- 3 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 600g diced British Free Range chicken breast
- 3 carrot
Nutritional Information
Calories: 563
Protein: 50g
Carbs: 69g
Fat: 11g
Chicken, Broccoli & Tomato Penne
You’ll be packing all the good stuff into this easy-to-share pasta: free-range British chicken, hearty brown rice penne, vitamin-rich tenderstem broccoli. Add flavour fast with smoky paprika and balsamic vinegar.
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Cooking Instructions
- Boil a kettle. Dissolve the stock cube in a jug with 300ml boiling water. Heat a large saucepan filled with salted boiling water on a high heat. Add the penne and boil for 7-8 mins, until cooked, then drain.
- Meanwhile, heat a medium frying pan with 1 tbsp oil on a high heat. Add the chicken, season with sea salt and black pepper, and cook for 2 mins. Finely chop the parsley. Finely dice the onions. Finely dice the carrots (peel optional). Trim the broccoli and slice into 2cm pieces.
- Add the onion, carrots and garlic puree to the chicken and cook for 3-4 mins. Add the broccoli along with the paprika, stock, passata, tamari and vinegar; season with sea salt and black pepper. Simmer for 4-5 mins, until thickened slightly and the broccoli is cooked. Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.
- Stir half the chopped parsley into the pasta. Serve topped with the chicken and garnished with the remaining parsley.
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