Season the chicken with plenty of salt and pepper. Place 1 tbs olive oil into a large frying pan and add the chicken in one layer. Fry on one side for about 4 minutes before stirring the chicken and colouring the other side. The chicken should not be completely cooked through yet. Remove the chicken from the pan and set aside.

Add the rest of the olive oil to the pan and add the chopped onion with a pinch of salt. Saute for 3-4 minutes until softened. Add the garlic, oregano and chilli flakes and cook for a further minute or until fragrant.

Add the penne along with 2 cups of the water and the chicken stock. Bring to the boil over high heat and let it bubble away uncovered for 12 - 15 minutes, stirring every now and then to prevent the pasta from sticking. Most of the liquid will be absorbed, leaving a thick, syrupy sauce around the pasta. Now add the chicken, broccoli, tomatoes and the rest of the water, simmering with the lid on for 4-5 minutes until the broccoli is cooked and bright green.

Add the cream, parmesan and lemon juice and stir through. Turn off the heat. Taste and add enough salt and pepper until it tastes correctly seasoned.

Serve with extra parmesan cheese on top.

Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.