Creamy Chicken Tumeric Pasta

Tumeric adds a vibrant golden hue to the dish and some health benefits to the table – its antioxidant and anti-inflammatory properties will help support your immune system this winter. This recipe is a breeze to make.
Wilna Eksteen

Wilna Eksteen

Registered Dietician

4 servings
Ready In
30 minutes
Nutritional information

Energy: 545 kcal

Protein: 50 g

Carbohydrate: 34 g

Sugar: 9.7 g

Fat: 23.5 g

Fibre: 7.1 g

Dietary Requirements

Freezer friendly

Low GI


  • 1½ cups wholewheat pasta, uncooked
  • 1 tbsp Liviana® CBD-Infused Extra Virgin Olive Oil
  • 3 cloves black garlic
  • 1 brown onion, small dice (3 mm)
  • 2 cups (600 g) chicken fillets (sliced into 1 cm slices)
  • 1 tbsp tumeric
  • 1 cup cherry tomatoes, halved
  • 1 tbsp fresh herbs (thyme or origanum), roughly chopped
  • 2 cups low-fat milk
  • 1 medium broccoli, chopped into small pieces
  • Salt and pepper

Equipment List

  • Cutting board
  • Knife
  • Large frying pan
  • Medium Pot


Step One

Boil a pot of water, add the pasta and cook until al dente.

Step Two

Pour the Liviana® CBD-Infused Extra Virgin Olive Oil into a pan, add the black garlic and onion, and fry for 2 – 3 minutes over a high heat until tender.

Step Three

Add the sliced chicken and fry for 5 minutes until the chicken is cooked.

Step Four

Season generously with salt, pepper and tumeric. Add the cherry tomatoes and fresh herbs.

Step Five

Add the milk and broccoli. Simmer gently over a low heat while the pasta is cooking.

Step Six

Add the cooked pasta to the chicken and stir until combined. Enjoy as a weekday all-in-one dinner!

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