Broccoli and Chicken Pasta
4 tbsp Lactantia Butter 60 ml
2 boneless, skinless chicken breasts, cut into strips
2 cloves garlic, chopped 2
½ cup chicken stock 125 ml
½ cup Beatrice Whipping Cream 125 ml
2 cups broccoli florets, blanched 500 ml
4 cups cooked pasta 1 L
1 ½ cups Sargento Italiano Shredded Cheese 375 ml
salt and pepper
Active Time: 20 minutes
1. In a large pot melt butter over medium-high
heat. Add chicken strips and garlic and cook for 5 minutes,
2. Stir in cream and stock. Simmer 5 minutes until sauce
has thickened and chicken is thoroughly cooked.
3. Add broccoli and pasta and bring to a simmer.
4. Add cheese and heat until melted. Adjust seasoning
as necessary. Serve immediately.