for 4 portions
salt, to taste
8 oz penne pasta (225 g)
2 cups broccoli florets (300 g)
2 tablespoons of olive oil
2 boneless, skinless chicken breasts, cubed
pepper, to taste
¼ cup butter (55 g)
3 cloves garlic, chopped
1 cup heavy cream (235 ml)
1 teaspoon of salt
⅛ teaspoon nutmeg
¼ teaspoon black pepper
1 ½ cups grated Parmesan cheese (165 g), plus extra for garnish
red pepper flakes, to garnish
Bring a quarter (950 ML) of water to a boil over high heat in a large saucepan and salt to taste.
Cook pasta for 8 minutes or until slightly undercooked.
Add broccoli to pasta and simmer for 4 minutes with the lid on.
Strain the pasta and broccoli through a colander and run cold water to prevent overcooking the broccoli.
Heat the olive oil in the pot over medium-high heat and add the chicken. Season the chicken with salt and pepper.
When the chicken is cooked through, remove it from the pot and set aside.
Add the butter to the pan and melt it. Once the butter is completely melted, add the garlic and stir continuously for 10 seconds.
Add the heavy cream, salt, pepper and nutmeg. Stir often and cook until the sauce starts to bubble slightly.
When the sauce begins to bubble and cook, add the Parmesan cheese and stir until the sauce thickens.
Add the cooked chicken, pasta and broccoli and stir until well blended.
Top with Parmesan cheese or red pepper flakes.