CHICKEN AND BROCCOLI PASTA
CHICKEN AND BROCCOLI PASTA
I love a good classic bowl of spaghetti with marinara, but I like to change it with delicious creamy sauce from time to time. Before, I really was interested in any dish that included cooking cream sauce. It is easier than you think! This pasta with chicken and broccoli is what you want to add to the menu! Chicken broccoli pasta goes up a notch with a simple but aromatic butter sauce. Made from a few simple ingredients.
You will need
2 chicken breasts
1/2 cup all-purpose flour
1/2 teaspoon of salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 TBSP Olive Oil
4 cups broccoli, steamed
Orrecheitte Pasta 1 lb or Rotini Pasta
For the sauce:
3/4 cup butter, salted
2 cloves of garlic, minced
4 flours TBSP
2 cups heavy cream
3 cups fresh grated parmesan
1/2 teaspoon pepper
1/8 tsp salt
Directions
- Make the paste according to the directions on the packaging. Drain and set aside.
- For chicken:
- In a large saucepan, heat the olive oil over medium heat.
- On a large plate, combine flour, salt, garlic powder and pepper. Wash the chicken breasts in flour and shake off the excess.
- Put in hot oil and cook for 3-4 minutes on each side or until the chicken is cooked.
- Remove from pan and place on a clean plate to rest.
- For the sauce:
- In a medium saucepan, heat the oil over medium heat.
- Add garlic and fry for 30 seconds.
- Add flour and cook for 1 minute, stirring constantly.
- Pour in heavy cream, Parmesan cheese, salt and pepper. Reduce the heat to a minimum and mix until the cheese melts and everything warms up. Taste for seasoning.
- Mix pasta and broccoli. Thinly chop the chicken breasts and lay on top of the pasta. Pour the sauce generously and serve.
This article is adapted form this site.