Recipe
Ingredients:
2 chicken breasts, diced
4 strips bacon, chopped
2 cups broccoli florets
8 oz penne pasta
1 tablespoon olive oil
2 cloves garlic, minced
2 cups chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley for garnish
Directions:
In a large pot, heat olive oil over medium heat. Add the diced chicken and cook for 5-7 minutes, until browned and cooked through. Remove the chicken from the pot and set aside.
In the same pot, add the chopped bacon and cook for 3-4 minutes until crispy. Remove the bacon and set aside with the chicken.
Add the minced garlic to the pot and sauté for 1 minute, until fragrant.
Add the chicken broth, heavy cream, and pasta to the pot. Stir to combine, ensuring the pasta is covered with liquid. Bring to a boil, then reduce heat to a simmer. Cook the pasta for 10-12 minutes, stirring occasionally, until al dente and most of the liquid is absorbed.
While the pasta is cooking, blanch the broccoli in boiling water for 2-3 minutes, then drain.
Once the pasta is done, return the cooked chicken, bacon, and broccoli to the pot. Stir in the Parmesan cheese until the sauce is creamy and everything is well combined. Season with salt and pepper to taste.
Garnish with fresh parsley and serve hot.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 450 kcal | Servings: 4 #foodaroundtheworld