Creamy Chicken and Broccoli Pasta Extravaganza
Ingredients:
2 boneless, skinless chicken breasts
30g butter
450g pipe rigate pasta (or your preferred pasta)
300g broccoli florets
1 medium onion, diced
2 cloves garlic, minced
600ml milk
480ml vegetable broth
30g all-purpose flour
1 tsp Cajun seasoning (such as Slap Ya Mama)
1 tsp black pepper
1 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp red pepper flakes (adjust according to preference)
200g sharp cheddar cheese, grated
85g sun-dried tomatoes, coarsely chopped
Instructions:
Prepare the Pasta: In a large pot, bring salted water to a boil. Add the pipe rigate pasta and cook according to the package directions until al dente. In the final 2-3 minutes of cooking, incorporate the broccoli florets. Drain and set aside.
Cook the Chicken: In a large skillet, melt the butter over medium heat. Season the chicken breasts with salt and pepper, then place them in the skillet. Cook for approximately 6-7 minutes on each side or until thoroughly cooked. Remove from the skillet and allow to rest for a few minutes before slicing.
Sauté the Vegetables: In the same skillet, add the diced onion and minced garlic. Sauté until the onion becomes translucent and aromatic.
Prepare the Sauce: In a bowl, combine the flour, milk, and vegetable broth, whisking until smooth. Pour this mixture into the skillet with the sautéed onion and garlic. Add the Cajun seasoning, black pepper, garlic powder, smoked paprika, and red pepper flakes. Stir thoroughly and bring to a gentle simmer, cooking until the sauce reaches a thickened consistency.
Combine the Ingredients: Stir in the grated cheddar cheese until it melts and becomes smooth. Add the cooked pasta, broccoli, and sun-dried tomatoes to the skillet. Toss everything together until well coated in the creamy sauce.
Serve: Slice the cooked chicken and arrange it atop the pasta. Savor your creamy chicken and broccoli pasta extravaganza!
