Creamy whole-wheat pasta with chicken
Difficulty: Easy
Time: 30 min. preparation time, 0 min. baking time
Nutrition: Calories ca 799 / Protein 45g / Carbohydr. 82g / Fat 30g
Ingredients (2 servings)
| 250 g | penne (whole-wheat) |
| 200 g | chicken breast |
| 400 g | broccoli |
| 1 | onion |
| 300 ml | heavy cream |
| 1 pinch | nutmeg |
| vegetable oil for frying | |
| salt | |
| pepper |
Utensils
frying pan, pasta tongs, sieve, 2 large saucepans, cooking spoon, cutting board, knife
Wine Tip
Riesling, dry, 2011
Riesling wines impress with flavors of tangy summer fruit, such as kiwi, gooseberry, and peach. The multi-faceted, fresh bouquet develops best at a drinking temperature of 10°C (50°F).
Step 1
Peel onion and chop finely. Cut broccoli into small florets. Cut chicken breast into bite-sized pieces.
cutting board, knife
1 onion / 400 g broccoli / 200 g chicken breast
Step 2
Cook pasta in plenty of salted boiling water, according to package instructions, for approx. 8 – 10 min. until al dente. Drain, save some of the pasta water and set aside.
large saucepan, sieve
250 g penne / salt
Step 3
Meanwhile, in another pot, blanch broccoli in salted boiling water for approx. 2 – 3 min. Drain and set aside.
large saucepan, sieve
Step 4
Season chicken breast with salt and pepper. Sear meat in a hot frying pan with a little vegetable oil for approx. 4 – 5 min. per side. Add onions and sauté until translucent. Add broccoli and continue to sauté.
frying pan, cooking spoon
salt / pepper / vegetable oil for frying
Step 5
Now, stir in heavy cream, add some of the pasta water, and boil down to a thick sauce for about 5 – 7 min.
300 ml heavy cream
Step 6
Season sauce with some nutmeg and salt and pepper. Toss pasta briefly in the sauce and serve in deep plates.
pasta tongs
1 pinch nutmeg / salt / pepper
