Creamy Broccoli Pasta

Instructions

1. 1

   Cut the broccoli into small florets about 1 cm wide and finely dice the peeled stalk. Chop the onion, mince the garlic and grate the Parmesan. Cut the raw boneless, skinless chicken thigh into 2 cm pieces.

2. 2

   Put the water and 1.5 tsp salt in a covered 5-litre pot over high heat. While it heats, warm the oil in a deep 30 cm frying pan over medium-high heat. Add the chicken in one layer and cook for 7–9 minutes, turning occasionally, until lightly browned and the thickest pieces reach 74°C/165°F. Transfer to a plate.

3. 3

   As soon as the water boils, add the dry ditalini and stir. Boil uncovered for 2 minutes less than the package cooking time, preparing the sauce alongside it. Before draining, measure out 120 ml of the cooking water and set it aside.

4. 4

   Reduce the frying pan to medium heat. Add the butter and onion and cook for 3 minutes, stirring. Add the broccoli, garlic, remaining 0.5 tsp salt and black pepper. Cook for 3–4 minutes, stirring frequently.

5. 5

   Sprinkle the flour over the vegetables and stir for 1 minute. Gradually stir in the milk, scraping up the browned bits from the pan. Bring to a gentle simmer over medium heat and cook for 4–5 minutes, stirring frequently, until the sauce thickens and the broccoli is nearly tender.

6. 6

   Reduce the heat to low. Add the cream cheese in small pieces and stir for 1–2 minutes until melted and smooth.

7. 7

   Add the drained pasta, chicken and any collected juices, Parmesan and all 120 ml reserved cooking water. Cook over medium-low heat, stirring gently, for 2–4 minutes until the pasta is tender, the sauce coats it and the chicken reaches 74°C/165°F again.

8. 8

   Divide between four bowls and serve immediately.