servings:1-2
INGREDIENTS:
- 8 ounces penne pasta
- 2 cups broccoli florets
- 2 boneless, skinless chicken breasts, cubed
- 2 tablespoons olive oil
- Sal, to taste
- Pepper, to taste
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 cup heavy cream
- ¼ cup butter
- ¼ teaspoon black pepper
- 1½ cup parmesan cheese, grated
- ⅛ teaspoon nutmeg
- Bring a quart of water in a large pot to a boil over high heat, and salt to taste.
- Cook pasta for 8 minutes, or until slightly underdone.
- Add broccoli to pasta and simmer for 4 minutes with the lid on.
- Strain the pasta and broccoli in a colander, and run cold water over to prevent the broccoli from over cooking.
- Heat the olive oil in the pot over medium-high heat, and add the chicken. Season the chicken with season salt and pepper.
- Once the chicken is cooked through, remove it from the pot and set aside.
- Add the butter to the pot, and melt it. Once butter is fully melted, add in garlic and stir continuously for 10 seconds.
- Add the heavy cream, salt, pepper, and nutmeg. Stir often, and cook until sauce starts to bubble slightly.
- Once the sauce is bubbling and begins to cook down, add in Parmesan cheese and stir until the sauce thickens.
- Add in the cooked chicken, pasta, and broccoli, and stir until fully combined.
- Top with Parmesan cheese or red chili flakes. Enjoy!
