Ingredients:
- 1 cup of broccoli
- 1 cup of Penne pasta
- 1 tablespoon of butter
- 1 tablespoon olive oil
- 1 1/2 lb chicken breast
- 4 minced garlic cloves
- 1 cup 35% cream
- 1 cup of milk
- 1 cup and 1/4 grated mozzarella or Monterey Jack cheese
- Salt and freshly ground pepper
Instructions:
- Season the breast and chicken with salt and pepper. Cooking broccoli in a double chauffeur .
- Put apart . Cook the pasta al dente and drain.
- In a big pot, heat oil & butter on medium high heat.
- Sauté the chicken breast for about 5 minutes on each side. Take off heat and let cool.
- Cuting chicken to little slices . Add garlic to the same pot and cook with the chicken juice for about 31 seconds.
- Remove from the heat and put in the same bowl as the broccoli. Join cream & adduce to a scald .
- Add cheese and combine until tender. Reduce heat to low and gradually add milk, stirring constantly, until a creamy texture is achieved.
- Add the pasta to the sauce, then the broccoli.
- Season with salt and pepper and finally add the chicken. Serve hot!
