John Myers
Pasta Pan with Broccoli and Sliced chicken
The perfect pasta pan with broccoli and sliced chicken recipe with a picture and simple step-by-step instructions.
- 250 g Tagliatelle
- 300 g Chicken fillet
- 1 pack Broccoli
- 2 medium sized Carrots
- 1 Onion
- 1 Peeled garlic clove
- Some freshly grated ginger
- 100 ml Pasta water
- 75 ml Whipped cream or cream for cooking
- 1 tsp Clarified butter
- Salt pepper
- 1 pinch Sugar
- 2 tsp Vegetable broth powder
- Cook the ribbon noodles in salted water according to the instructions on the packet, drain (collect the cooking water) and drain.
- Clean the broccoli, cut into small florets, wash and drain. Peel the carrots, cut in half lengthways and cut into slices. Bring water to a boil. Add a tablespoon of salt and add the carrots. After about 3 minutes add the broccoli florets and cook for another 3-4 minutes. Drain and drain.
- Wash the chicken fillets, pat dry and cut into strips. Peel the onion, cut in half and cut into fine slices. Peel and finely chop the clove of garlic.
- Heat the butter lard in a non-stick pan and fry the sliced chicken in it. Add onion and garlic, stir-fry and deglaze with pasta water and cream, season with vegetable stock powder. Season to taste with salt, pepper, some freshly grated ginger and a pinch of sugar.
- Fold the drained pasta and vegetables into the sauce and briefly heat everything again.
- Arrange and serve on plates.
- Mixed green salad tastes good with it.
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