An everyday dish for 2, ready in 25 minutes, around $2.07 a serving. People actually plan it with Popotam, and it's in season in October.
Fill the saucepan halfway with water and bring it to a boil over high heat. Add a pinch of salt.
Drop the pasta into the boiling water and let it cook for 8 minutes over medium heat. Drain in the colander without rinsing.
Cut the chicken breast into 2 cm cubes on the cutting board. Season lightly with salt and pepper.
Heat the oil in the skillet over medium heat. Add the chicken cubes and brown them for 5 minutes, stirring.
Cut the broccoli into small florets. Add them to the skillet with the chicken and cook for 3 minutes over high heat.
Add the drained pasta to the skillet. Add the crème fraîche and mix well over low heat.
Taste and adjust the salt or pepper if needed. Let it warm for 1 more minute so everything comes together.
One serving has about 635 kcal. 39% comes from carbs, 25% from protein and 32% from fat.
| Energy | 635 kcal |
| Protein | 40.2 g |
| Carbs | 62.3 g |
| of which sugars | 5.4 g |
| Fat | 22.4 g |
| of which saturated fat | 9.7 g |
| Fiber | 6.1 g |
| Salt | 0.5 g |
Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.
About $2.07 a serving, adding up the average prices of the ingredients you need to buy.
Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.
2 days in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.
Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.
Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.
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