Creamy fusilli with chicken and broccoli from Stefano Faita
Prep Time
Cooking Mode
450 g (1 lb.) lb. fusilli
1 small head broccoli
30 mL (2 tbsp.) tbsp. olive oil
4 thin slices pancetta or bacon
60 mL (¼ cup) cup butter
2 chicken breasts
1 or 2 garlic cloves
8 sage leaves
To taste salt and freshly ground pepper
45 mL (3 tbsp.) tbsp. white wine or chicken stock
250 mL (1 cup) cup 35 % or 15 % cream
30 mL (2 tbsp.) tbsp. chopped sundried tomatoes
60 to 80 mL (¼ to 1/3 cup) cup grated parmesan cheese
30 mL (2 tbsp.) tbsp. chopped fresh parsley
To taste Pacific Rock cheese, for serving
450 g (1 lb.) lb. fusilli
1 small head broccoli
30 mL (2 tbsp.) tbsp. olive oil
4 thin slices pancetta or bacon
60 mL (¼ cup) cup butter
2 chicken breasts
1 or 2 garlic cloves
8 sage leaves
To taste salt and freshly ground pepper
45 mL (3 tbsp.) tbsp. white wine or chicken stock
250 mL (1 cup) cup 35 % or 15 % cream
30 mL (2 tbsp.) tbsp. chopped sundried tomatoes
60 to 80 mL (¼ to 1/3 cup) cup grated parmesan cheese
30 mL (2 tbsp.) tbsp. chopped fresh parsley
To taste Pacific Rock cheese, for serving
Directions
1Bring a large pot of water to a boil. Generously salt water.
2Add pasta and cook for 6 minutes. Add broccoli florets and continue to cook until pasta is al dente and broccoli is tender.
3Drain, reserving some of the pasta water.
4Meanwhile, add olive oil to large skillet over medium heat.
5When oil is hot, add pancetta (or bacon) and cook until golden, about 2 minutes.
6Increase heat to medium-high. Add butter, chicken, garlic, sage, and salt and pepper.
7Cook, stirring occasionally, until chicken is browned, about 3 to 4 minutes.
8Add the wine, cream, and sundried tomatoes. Stir to remove any brown bits in the bottom of the pan. Bring sauce to a boil and cook until chicken is cooked through and sauce thickens slightly, about 5 minutes.
9Add drained pasta and broccoli. Toss to combine, adding a few tablespoons of pasta water if needed to loosen the sauce. Add parmesan cheese and parsley. Toss.
10Serve sprinkled with a bit of cheese, if you like.
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