1 cup of broccoli
1 cup of Penne pasta
1 tablespoon of butter
1 tablespoon olive oil
1 1/2 lb chicken breast
4 minced garlic cloves
1 cup 35% cream
1 cup of milk
1 cup and 1/4 grated mozzarella or Monterey Jack cheese
Salt and freshly ground pepper
Season the breast and chicken with salt and pepper. Cooking broccoli in a double chauffeur .
Put apart . Cook the pasta al dente and drain.
In a big pot, heat oil & butter on medium high heat.
Sauté the chicken breast for about 5 minutes on each side. Take off heat and let cool.
Cuting chicken to little slices . Add garlic to the same pot and cook with the chicken juice for about 31 seconds.
Remove from the heat and put in the same bowl as the broccoli. Join cream & adduce to a scald .
Add cheese and combine until tender. Reduce heat to low and gradually add milk, stirring constantly, until a creamy texture is achieved.
Add the pasta to the sauce, then the broccoli.
Season with salt and pepper and finally add the chicken. Serve hot!