John Myers
Ingredients for 6 servings:
- 500 g chicken breast
- 2 onions, white
- 480 ml chicken broth
- 710 ml water
- 240 ml milk
- 1 kg broccoli
- 500g penne
- 1 bag of grated Cheddar, approx. 150 g
- salt and pepper
- chili powder
- nutmeg powder
- olive oil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Cut the chicken breast into approximately 2 cm cubes or strips. Finely dice the onions. Thaw frozen broccoli slightly, then wash and chop fresh broccoli if necessary. Heat a little olive oil in a wok or large frying pan. When the heat is right, fry the chicken breast cubes on one side and season well as desired. Once the meat is nicely golden brown on one side, turn it over and cook the other side just as golden. Add the onions at this point so they can develop their full flavor. Once the chicken has a nice color on both sides, add the chicken stock, water, milk, broccoli, and noodles. Stir everything well, put the lid on the wok or frying pan, and cook until almost all of the liquid has evaporated—this takes about 20 minutes. Sprinkle the cheese over the top, stir again, and serve.
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