Creamy Smoked Chicken, Broccoli & Tomato Pasta

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300g linguine, tagliatelle or penne pasta
2 smoked chicken breasts, thinly sliced (available from the butcher or selected deli’s)
1 head of broccoli, broken into florets
100g sunblush tomatoes or halved cherry tomatoes
2 tbsp sundried tomato paste or pesto
1 tub Glenisk Organic Crème Fraiche (use more if you like extra sauce)
2 tbsp pine nuts, toasted
Small handful fresh basil leaves, gently torn
Parmesan, finely grated
salt & pepper

Bring a large pot of water to a rolling boil, add a generous pinch of salt.
Add the pasta and cook according to packet instructions. For the last 3 minutes, add in the broccoli florets. Drain well and toss with olive oil to prevent the pasta sticking.
Mix the tomato purée and cream in a pot.
Add in the smoked chicken and sun blush or cherry tomatoes. Simmer for 5 minutes until heated through. Season to taste.
Toss the pasta with the sauce and garnish with the toasted pine nuts, torn basil leaves and Parmesan cheese.
Chef’s Tip: If you can’t get your hands on smoked chicken breasts, just use leftover cooked chicken instead.