INGREDIENTS
8 ounces pasta (I used bow ties)
1 tablespoon olive oil
1 1/2 pounds chicken breast, cubed
10 ounces broccoli (I use steam in the bag)
4 garlic cloves minced
1 cup heavy cream
1/2 cup milk
1 1/4 cups Mozzarella cheese, shredded
salt and pepper to taste
INSTRUCTIONS
Cook pasta to al dente, drain.
Cook the broccoli half the time the package says, and open as soon as it's done, and set aside.
Heat a large skillet over medium-high heat, add the oil. While the pan is heating, cube the chicken and season liberally with salt and pepper. Brown the chicken on all sides. Remove chicken from the pan and set aside.
Add minced garlic to the pan and saute it in the pan, with the leftover chicken juices/oil, on medium heat for about 30 seconds, making sure to avoid burning. Pour in 1 cup of heavy cream until it starts to simmer. Immediately add the cheese and stir until melted and nice and creamy. Reduce heat to medium-low, and slowly stir in the milk, constantly whisking, simmering, until a nice and creamy consistency is reached. Similar to that of a mac and cheese sauce consistency.
Add cooked pasta, chicken, and broccoli to the sauce, toss to coat. Serve with parsley or shredded parmesan on top.