Spaghetti with Chicken and Broccoli Recipe
Ingredients
| Broccoli - 1 bunch, divided into florets | ||
| Olive oil | 4 Teaspoon | |
| Chicken breast | 12 Ounce, diced | |
| Plum tomatoes | 2 | |
| Garlic | 2 Teaspoon, minced | |
| Chicken stock | 2/3 Cup (16 tbs) | |
| Spaghetti | 12 Ounce | |
| Butter | 1 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1. In a large pot of boiling water, blanch broccoli for 2 minutes, then refresh under cold water, drain and set aside.
2. In a large skillet, heat oil over medium-high heat and sauté chicken, tomatoes, garlic and broccoli until chicken is barely cooked, about 5 to 8 minutes.
3. Stir in chicken stock and cook until sauce thickens for about 3 minutes.
4. In a large pot of boiling salted water, cook spaghetti 8 to 10 minutes until al dente and drain.
SERVING
5. Toss pasta with sauce and butter, season to taste with salt and pepper and serve.
1. In a large pot of boiling water, blanch broccoli for 2 minutes, then refresh under cold water, drain and set aside.
2. In a large skillet, heat oil over medium-high heat and sauté chicken, tomatoes, garlic and broccoli until chicken is barely cooked, about 5 to 8 minutes.
3. Stir in chicken stock and cook until sauce thickens for about 3 minutes.
4. In a large pot of boiling salted water, cook spaghetti 8 to 10 minutes until al dente and drain.
SERVING
5. Toss pasta with sauce and butter, season to taste with salt and pepper and serve.
Chef
