Chicken and Broccoli Cream Pasta

Whip this one up only with a big fat lounge to retreat to afterwards. It is so satisfying that you end up exhausted from overworked taste buds. 

The Italians thought they had pasta worked out but I think I have just wiped the table clean. 

Sorry Brendan, you now take second place!

1 500g packet of bow tie pasta

2 tablespoons veg oil

4 chicken breasts cut into cubes

2 cups cream 35%

1/4 cube chicken stock crumbled

3/4 cup Asiago cheese grated

1/2 tablespoon cornstarch

2 tablespoons butter

1/2 cup prosciutto chopped

1 tablespoon garlic chopped

1 cup broccoli finely chopped

1/2 tablesppon parsley flakes

Cook the pasta al dente and set aside.

Heat veg oil in a frypan and cook the chicken until no longer pink inside.

In a medium saucepan heat the cream to a simmer stirring often. Then whisk in chicken stock and cheese until well blended and melted. Dissolve the cornstarch in 2 tablespoons of water and then add to the cream mixture. Cook and stir for another 2 minutes then set aside.

Melt butter in a medium frypan on medium heat. Stir in prosciutto, garlic and broccoli until broccoli is tender. Add chicken, reduce heat until chicken is heated through.

Return cream sauce to the heat, add the parsley flakes and stir until heated through.

Place the pasta in a large mixing bowl then stir through the chicken and broccoli mixture then add the cream sauce, mixing well.

YEP!