Wholewheat lemon chicken & broccoli pasta

Method

1. 01

   Heat the pasta water

   For four portions, use half of every listed quantity for each batch. Add the measured water for this batch: 600 ml per portion, up to 1200 ml for two portions. Fit the blade and lid, with the simmering basket resting on top instead of the measuring cup. Heat 12 minutes / 100°C / speed 1, normal blade direction. Check it has reached 100°C before adding pasta; extend by 1–2 minutes if necessary. Stay below the 2.2 litre MAX line.

2. 02

   Start the chicken and broccoli

   While the water heats, cut the chicken into 2 cm pieces and coat with half the oil for this batch and the crushed garlic. With crisper plates fitted, AIR FRY the chicken in one drawer at 190°C for 15–18 minutes, turning halfway. Put the still-frozen broccoli in the other drawer with the remaining oil; AIR FRY at 190°C for 12–15 minutes, shaking halfway. Follow any longer packet time. Keep both in loose layers; use smaller loads if crowded.

3. 03

   Cook and drain

   Stop the blades. Add the dry wholewheat penne for this batch directly to the water, then refit the lid and place the simmering basket on top. Cook for the packet time / 100°C / reverse / speed 1; the reference penne takes 9 minutes. Check a piece and extend by 1 minute if needed. Stop before opening, lift the lid away from you and drain carefully through the Varoma dish over the sink. Do not touch escaping steam.

4. 04

   Check and combine

   Check the chicken centre reaches 75°C for at least 30 seconds and the broccoli is tender and steaming hot throughout; cook longer if needed. Toss the drained pasta, cooked chicken and broccoli with the lemon juice for this batch. Divide equally and serve.