Chicken & Broccoli Pasta

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Chicken & Broccoli Pasta

I got the idea for this dish from a recipe on the box of an imported cheese. The recipe called for 500 g. of cheese. Right, melt the entire block of cheese to make the sauce. Had I done that, the sauce would have been too thick. I decided to melt half the amount of cheese with a basic white sauce. Using chicken broth instead of water for the white sauce would give it more body and flavor.

Adding pimiento was not in my original plan. I had already added the broccoli and diced chicken meat into the sauce when I realized that the sauce looked flat. I took a small can of skinned sweet pimiento and dumped its contents into the sauce. Within seconds, the aroma wafted from the saucepan. The color looked so much better too. I tasted the sauce and I knew I made the right decision. It was great.

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July 23, 2003  Print This Post   
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Comments

2 Responses to “Chicken & Broccoli Pasta”
  1. Claire says:
    January 17, 2009 at 1:17 pm

    hi it looks so yummy, Id like to ask what kind of cheese did you use? (I’m not good in cooking but I’d like to try this. thanks

    Reply
  2. Connie says:
    January 17, 2009 at 6:22 pm

    Cheddar. Monterey Jack is also good. :)

    Reply
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