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Aglio Olio with Broccoli and Chicken

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Total time: 30 minutes

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Serves 4

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10 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.


4 cups - Wholemeal spaghetti

2 cloves - Garlic, chopped

1 whole - Red chili, chopped

40g - Parmesan cheese, grated

100g - Chicken with skin removed, shredded

1 cup - Broccoli, diced

2 tb - Celery, chopped

1 tb - Olive oil

A pinch - Salt, Pansalt, low sodium (to add to water for boiling pasta and broccoli)

3 cups - Water (to boil pasta and broccoli)


Stove, Measuring Cup, Weighing Scale, Chopping board, Knives, Pot, Frying Pan, Bowls, Strainer, Spatula, Grater, Metal Spoon


1. Add 1.5 cups of water to a pot, sprinkle a pinch of salt into the water and bring it to a boil.

2. Then add in the spaghetti, letting it fully cook.

3. In a sink, pour the pasta   over a strainer and discard the excess cooking fluid. Run cold water over the pasta, and allow any excess fluid to drain off.

4. Using the same pot, bring 1.5 cups of water to a boil and add the broccoli to cook. Once cooked, remove the broccoli and allow any excess water to drain away.

5. Heat up the olive oil in a sauté pan and stir-fry the garlic till fragrant. Then add in the red chili, broccoli and chicken breast, stir-frying them until they are fully cooked.

6. Add the pasta to the pan and toss it in with the broccoli, chicken, garlic and chili.

7. Plate the pasta and garnish with the grated parmesan cheese and chopped celery. Serve it hot.


1 serving = about 239g

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Energy (kcal)


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Carbs (g)


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Proteins (g)


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Fats (g)


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Fibre (g)


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