Chicken & Broccoli Pasta

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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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