Ingredients
200g tagliatelle (or any pasta of choice)
2 chicken breasts
Salt & black pepper, to taste
1 garlic clove, minced
1 red bell pepper, sliced
1/2 cup sweet corn (canned or cooked fresh)
1/2 ripe avocado, diced
1 cup broccoli florets, steamed
2 spring onions, chopped
1 tbsp fresh parsley, chopped Chili flakes (optional, for garnish)
For the creamy mustard sauce:
2 tbsp Dijon mustard 1 tbsp olive oil 1 tbsp lemon juice 1 small garlic clove, minced Salt & pepper to taste
1 tbsp chopped fresh herbs (parsley or chives)
2–3 tbsp water to thin, if needed
Instructions
Cook the pasta according to the package instructions. Drain and set aside.
Season the chicken breasts with salt, pepper, and a little minced garlic.
Grill or pan-sear the chicken in a bit of olive oil over medium heat, about 6–7 minutes per side, until golden brown and cooked through. Let rest, then slice.
Steam the broccoli for about 5 minutes until tender-crisp.
In a pan, sauté the sliced red bell pepper with a pinch of salt and olive oil for 4–5 minutes until slightly softened but still vibrant.
Make the mustard sauce by whisking all sauce ingredients together in a small bowl until smooth and creamy. Add a splash of water to adjust consistency.
Assemble the bowl: Start with a bed of pasta, then arrange the sliced chicken, red bell pepper, corn, avocado, and broccoli on top.
Drizzle the creamy mustard sauce over the chicken and sprinkle with spring onions, parsley, and chili flakes if desired.
Notes & Variations:
Swap chicken with tofu or chickpeas for a vegetarian version.
Add cherry tomatoes or cucumber for extra crunch.
Use Greek yogurt in the mustard sauce for a creamier twist.