Chicken with Broccoli

By tulawdog

Ingredients

• 3 * 3 boneless, skinless chicken breasts, sliced in half, horizontally
• 1 * 1 box of orecchiette pasta
• 1 * 1 head of broccoli, cut into florets
• 1 1/2 * 1 1/2 cup of heavy whipping cream
• 4 * 4 cloves of garlic, minced
• 3 * 3 tbsp unsalted butter
• 1 * 1 tsp each of dried basil, rosemary
• 1/2 * 1/2 cup of grated Parmesan cheese
• * pinch of red chili flakes
• * salt and pepper to taste
• * olive oil
• * large bowl of ice water

Preparation

Step 1

Begin by drizzling olive oil on the sliced chicken fillets and season with some salt and pepper. Place them on a baking sheet in a preheated 400 degree oven for about 15 minutes, or until cooked. In the meantime, bring two pots of salted water to a boil. Cook the pasta until al dente, about 12-14 minutes. In the second pot, add the florets, and cook for about 4-5 minutes. Once the broccoli is cooked, strain and place in the large bowl of ice water. This prevents the broccoli from cooking and maintains the vibrant green color that it should be.

To your sauce pan, add in the heavy whipping cream, and cook on medium-high heat until it begins to thicken. Toss in the garlic, parmesan cheese, basil, rosemary, and chili flakes. Continue to whisk to prevent the cream from burning, and allowing it to thicken.

Drain your pasta and add to your serving bowl. Remove the chicken from the oven, and cut into quarters. Add the sauce to the mix, and give a nice stir, mixing all of the cream sauce with the pasta and chicken. Top with the brocoli florets and you are good to go. Enjoy.