Tagliatelle with broccoli and chicken

Ingredients for 4 servings:

• 500 g broccoli
• 1 tbsp vegetable broth
• 300 g chicken
• 400 g tagliatelle
• 1 tbsp butter
• 4 tbsp flour
• 1 cup sour cream, 200 g
• 1 onion(s)
• 2 cloves garlic
• 1 lemon(s), juice
• 200 g cocktail tomatoes
• salt and pepper
• nutmeg
• rosemary

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

simply

Sauté the broccoli florets in the cooking water with the vegetable stock. Reserve the cooking water when draining and let it cool. Dice the onions, garlic, and chicken. Heat the butter in a saucepan. Sauté the onions, garlic, and chicken, stirring occasionally. Deglaze with the broccoli stock. Stir in the flour and bring to a boil briefly. Stir in the broccoli. Season with salt, pepper, rosemary, and nutmeg, then stir in the sour cream. Cook the pasta according to the package instructions until al dente. Briefly stir the fresh tomatoes into the sauce and drizzle with fresh lemon juice. Serve with the pasta.