Creamy One-Pan Chicken and Broccoli Pasta

Heat the olive oil in a large deep skillet or sauté pan over medium heat. Add the cooked chicken and sliced garlic, then cook for 3 to 5 minutes, stirring often, until the chicken is heated through and the garlic is fragrant but not browned.

Pour in 900 ml boiling water, crumble in the stock cube, and add the pasta. Season lightly with salt and black pepper, bring to a boil, then cover and simmer for 8 minutes, stirring once or twice to prevent sticking.

Stir in the peas and broccoli, cover again, and cook for 4 minutes more, or until the pasta is tender and the broccoli is just cooked. If the mixture looks dry, add a small splash of hot water.

Reduce the heat to low and stir in the crème fraîche until smooth and creamy. Remove the pan from the heat, then mix in the lemon juice, grated Parmesan, and mint leaves. Taste and adjust the seasoning, then serve with extra Parmesan if desired.