Ingredients For the chicken Up to 100 g medium pasta of choice
1 tbsp oil
1½ shallot, sliced finely
1 clove garlic, minced
300 g chicken thighs, cut into small chunks
½ cup chicken broth
½ tsp lemon zest
1½ tbsp lemon juice
¼ cup peas (can be frozen but I used fresh)
2 tbsp cream cheese
1 tsp corn flour mixed with some water
For the broccoli salad About 200 g broccoli
¼ cup almonds, toasted
½ small red capsicum, thinly sliced
2 tbsp Vinaigrette dressing (I used a shop one)
Method For the broccoli salad
Cut or break the broccoli into small florets and pour boiling salted water over it. Let it stand for about 4 minutes. Drain and leave to cool.
Put it in a bowl with the almonds and red capsicum.
Pour the dressing over it and toss thoroughly.
The salad can be made ahead of time, just leave the dressing till the last minute.
For the chicken
Cook the pasta as per packet instructions. Drain well.
In a wok or similar heat the oil until it is hot over medium heat. Add the shallots and garlic and cook about 2 minutes, stirring.
Add the chicken pieces, salt to taste, ginger and pepper.
Cook until the chicken is cooked through - about 5 to 12 minutes.
Stir in the peas and the cream cheese and cook for another few minutes.
Add the soup, and lemon items.
Stir in the corn flour mixture and cook, stirring till the sauce is slightly thickened - about a minute only.
There are no instructions on when to add the chicken broth or lemon juice & rind. I ended up with a very thick consistency until I realised why and then it was too late to rectify. But the broccoli salad was nice :)