Ingredients:

• 250g organic whole wheat spaghetti
• 1 organic broccoli (cut into florets)
• 400g organic chicken breast (sliced into strips)
• 2 cloves organic garlic (finely chopped)
• 2 tablespoons organic extra virgin olive oil (Green Village)
• 1/4 cup organic vegetable stock
• 1/2 cup organic cream (or coconut cream for a lighter option)
• 1/2 cup organic grated Parmesan (optional)
• Salt and pepper
• Freshly ground black pepper (for serving)
• Fresh organic parsley or organic basil (for garnish)

Preparation:

1. Cook the pasta: Bring water to a boil in a large pot and add salt. Cook the whole wheat spaghetti according to the package instructions until al dente. Drain, reserving some of the pasta water.

2. Cook the chicken: In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the chicken strips and cook for 5-7 minutes, or until browned and cooked through. Season with salt and pepper, then remove the chicken from the pan.

3. Sauté the broccoli and garlic: In the same pan, add the remaining tablespoon of olive oil. Add the chopped garlic and sauté for 1 minute. Then add the broccoli florets and sauté for 3-4 minutes, until tender yet still crisp.

4. Prepare the sauce: Add the vegetable stock and cream to the pan. Stir well and let it simmer for 2-3 minutes until slightly thickened.

5. Combine ingredients: Return the chicken to the pan and add the cooked pasta. Toss everything together until well combined. If the sauce is too thick, add a little of the reserved pasta water to loosen it.

6. Serve: Serve the pasta hot, topped with grated Parmesan and freshly ground black pepper. Garnish with fresh parsley or basil.

Enjoy your meal!