ingredients:
For 4 people
1 broccoli500 g chicken breast1 tbsp olive oil1 onion5 garlic cloves and freshly ground pepper1 / 2 tsp of oregano1 chicken broth400 ml whole cream liquid100 g parmesan500 g penne pasta cooked al dente
Preparation:
Cut the heads of the broccoli and cook them in a large pot of salt water, watch the cooking so that they are still crunchy. Then drain them and put them under very cold water to stop cooking. Reserve them in a large bowl.
Cook your pasta penne al dente and set aside in a salad bowl with a drizzle of olive oil.
Cut the chicken breasts into 4 pieces, heat the olive oil in a deep skillet and sear the whites for 3 minutes on each side, salt and pepper.
Chop the onion and slice garlic cloves very thinly. Add in the pan once the chicken is golden brown. Season with salt and pepper and cook over medium heat until onion becomes translucent. Add the oregano, the chicken stock cube and pour the cream, simmer for 5 minutes, add half of the parmesan cheese and gently add the broccoli. Let simmer for another 5 minutes. Add the penne and stir until well coated. Sprinkle with remaining Parmesan to serve.
