Tagliatelle with broccoli and chicken

Ingredients for 4 servings:

• 4 chicken breasts or chicken breast
• 2 broccoli
• 125 ml cream
• 200 ml milk
• Salt
• lots of garlic
• 4 portions of pasta (tagliatelle)
• oil

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Cut the broccoli into small florets (cutting the stem into bite-sized pieces), rinse briefly, and cook in salted water until al dente, then drain. Wash the chicken breasts, pat dry, remove any fat and tendons, and cut into bite-sized pieces. Heat oil in a pan, sear the chicken, and season with salt and plenty of garlic. I added half of a garlic bulb (cut crosswise) to the pan, fried with the cut side down, and pressed two-thirds of the top half over the chicken. When the chicken is nice and crispy brown, remove it from the pan and add the broccoli. Sear briefly and pour in the cream and milk (these quantities are only estimates—I cooked by taste). Press in the remaining garlic cloves, season with salt, if desired. Simmer well. (It would also taste good with a splash of white wine or a piece of blue cheese.) Finally, add the chicken pieces to the broccoli, cook the pasta al dente, and serve with the sauce.