Pasta with chicken, broccoli and corn

Ingredients for 4 servings:

• 900 g broccoli florets, frozen
• 40 g parsley
• 400 g chicken breast fillet(s)
• 250g penne
• 150 g crème fraîche
• 1 can of corn, approx. 330 g
• 1 pinch(s) of salt and pepper
• Oil for frying

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Cook the broccoli according to the package instructions. Clean the pot and bring salted water to a boil. Wash the parsley, shake dry, remove any coarse stalks, and roughly chop. Wash the chicken, pat dry, cut into 2 cm wide strips, and season with salt. Cook the pasta in boiling salted water for about 10 minutes until al dente. Heat oil in a pan over high heat, fry the chicken strips for about 5 minutes until golden brown, season with pepper, and remove from the pan. In a tall container, finely puree the parsley with half of the broccoli. Fold in the remaining broccoli with the crème fraîche and heat in the pan for about 2 minutes. Season the sauce with salt and pepper to taste. Drain the corn in a colander and add it to the broccoli sauce along with the chicken strips. Drain the pasta in the colander and mix the pasta in the pot with the sauce, corn, and chicken. Season again and serve.