Chicken and Broccoli Linguine
1 large head broccoli (x 2 if small), separated into florets
1 skinless chicken breast (about 250g)
4 tbsp olive oil
500g linguine/spaghetti
1 small brown onion, finely diced
3 cloves garlic, crushed
1 cup cooking cream
1 cup chicken stock (or 1/2 cup chicken stock and 1/2 cup white wine)
freshly grated parmesan cheese
salt and pepper
chilli flakes (optional)
Method:
1. Bring a large pot of water to the boil. Boil the broccoli florets for one minute and remove with a slotted spoon into a bowl and rinse florets with cold water. Return pot to boil.
2. Coarsely chop the broccoli in a thermomix/food processor. Set aside.
3. Coarsely mince the chicken in a thermomix/food processor. Set aside.
4. Boil the pasta in water used for broccoli according to packet instructions.
5. While the pasta is cooking, heat a large frying pan over medium heat and add oil.
6. Fry the chicken until lightly browned, then add the onion and garlic, continuing to fry until they are softened. Add the chopped broccoli and chilli flakes (optional) and fry for a further 3-5minutes. Add the wine, stock and cream and stir well.
7. When the pasta is al-dente, drain the pasta and reserve 1/4 cup of pasta water. Add the pasta and reserved pasta water (if needed) to the chicken and broccoli over heat and mix well. Finely grate a generous portion of parmesan cheese and mix well.
Serves 4
freshly grated parmesan cheese
salt and pepper
chilli flakes (optional)
Method:
1. Bring a large pot of water to the boil. Boil the broccoli florets for one minute and remove with a slotted spoon into a bowl and rinse florets with cold water. Return pot to boil.
2. Coarsely chop the broccoli in a thermomix/food processor. Set aside.
3. Coarsely mince the chicken in a thermomix/food processor. Set aside.
4. Boil the pasta in water used for broccoli according to packet instructions.
5. While the pasta is cooking, heat a large frying pan over medium heat and add oil.
6. Fry the chicken until lightly browned, then add the onion and garlic, continuing to fry until they are softened. Add the chopped broccoli and chilli flakes (optional) and fry for a further 3-5minutes. Add the wine, stock and cream and stir well.
7. When the pasta is al-dente, drain the pasta and reserve 1/4 cup of pasta water. Add the pasta and reserved pasta water (if needed) to the chicken and broccoli over heat and mix well. Finely grate a generous portion of parmesan cheese and mix well.
Serves 4
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