Name: Farfalle with Chicken, Broccoli and Cheddar
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1/2 lb (225 g) boneless, skinless chicken breasts or thighs, diced; 2 garlic cloves, chopped; 2 tbsp (30 ml) olive oil; 1 leek, diced; 4 cups (280 g) small broccoli florets (about 1 broccoli); 2 cups (500 ml) chicken broth; 1 lb (450 g) farfalle or other short pasta; 3/4 cup (180 ml) 15% cooking cream; 1 cup (100 g) sharp cheddar cheese, grated, plus more for serving

Ingredients

- 1/2 lb (225 g) boneless, skinless chicken breasts or thighs, diced
- 2 garlic cloves, chopped
- 2 tbsp (30 ml) olive oil
- 1 leek, diced
- 4 cups (280 g) small broccoli florets (about 1 broccoli)
- 2 cups (500 ml) chicken broth
- 1 lb (450 g) farfalle or other short pasta
- 3/4 cup (180 ml) 15% cooking cream
- 1 cup (100 g) sharp cheddar cheese, grated, plus more for serving

Preparation

- In a large skillet over medium-high heat, cook the chicken and garlic in the oil for 5 minutes or until starting to brown. Season with salt and pepper. Add the leek and continue to cook for 5 minutes, stirring often.
- Add the broccoli and broth to the skillet. Bring to a boil. Simmer for 5 minutes or until the broccoli is tender. Set aside.
- Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Set aside ½ cup (125 ml) of the cooking water. Drain the pasta and return it to the pot.
- Add the chicken mixture and cream to the pot of pasta. Mix to reheat the pasta for 1 minute. Add the cheese and stir until melted. Add the reserved pasta cooking water to thin out the sauce as needed. Adjust the seasoning.
- Serve the pasta in shallow bowls. Garnish with more cheddar cheese.

Farfalle with Chicken, Broccoli and Cheddar

Categories

Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO The Rock 12" Frypan