- Cook the Pasta:
- Boil a large pot of salted water and add penne pasta. Cook it until just al dente according to the package directions. Drain the pasta and set aside so it does not get mushy.
- Brown the Chicken:
- Heat olive oil in a large nonstick skillet over medium heat. Add the sliced chicken breasts. Arrange them in a single layer. Sprinkle with salt, black pepper, and paprika. Let them sear undisturbed for at least three minutes then turn and cook until all sides are nicely golden and the centers are no longer pink.
- Sauté the Garlic:
- Add the minced garlic directly into the hot pan with the browned chicken. Allow it to sauté for about one minute. Stir constantly, being careful not to let it burn. The moment you smell fragrant garlicky aroma you are ready for the next step.
- Make the Cream Sauce:
- Pour in the heavy cream steadily. Stir everything so the bits on the pan lift and mingle with the sauce. Lower the heat to a simmer. Add grated Parmesan and stir until completely melted. You want the sauce to thicken enough to coat the back of your spoon.
- Combine Pasta and Broccoli:
- Add broccoli florets directly into the pan with cream sauce and chicken. Stir well so every piece gets a bit of sauce. Toss in the cooked penne pasta. Gently fold everything together until the pasta and broccoli are evenly coated in the creamy garlic sauce.
- Finish and Serve:
- Scatter fresh parsley over the top for color. Transfer immediately to plates for serving while everything is hot and creamy. Enjoy each forkful with a little extra Parmesan if you like.
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