Pasta Again
Pasta with chicken, mushrooms, and broccoli in a creamy cheese sauce
Steps
- 1
Bring a large pot of water to a boil.
- 2
Add salt and cook the pasta until al dente according to the package instructions.
- 3
Drain the water and set the pasta aside.
- 4
Slice the mushrooms.
- 5
Heat a little oil in a skillet and sauté the mushrooms until lightly golden.
- 6
Add the broccoli, separated into small florets, and cook for another 2–3 minutes, stirring occasionally.
3 min estimated timer
- 7
Cut the chicken breast into small cubes, about 1×1 cm.
- 8
In a separate skillet, heat the remaining oil and fry the chicken until the meat turns completely white.
- 9
Pour in the cream and simmer over low heat for 3–4 minutes.
4 min estimated timer
- 10
Transfer the chicken together with the cream sauce to the mushrooms and broccoli.
- 11
Add finely chopped garlic and salt to taste.
- 12
Gently stir.
- 13
Add the cooked pasta to the skillet.
- 14
Grate the cheese on a fine grater and add it on top.
- 15
Stir quickly so the cheese melts and combines with the cream, forming a delicate sauce.
Tips
- 1
Serve immediately after cooking, while the sauce remains creamy and stretchy.
- 2
If desired, you can additionally sprinkle the dish with freshly ground black pepper or a small amount of grated cheese.
- 3
For a richer flavor, use a cheese with a pronounced aroma, such as Emmental, Gruyère, or a good aged cheddar. They make the sauce deeper and reminiscent of the flavor of that very ready-made product that inspired this recipe.
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