Chicken breast penne with cream and broccoli
Ingredientsfor approx. 6 persons
chicken breast fillet 50 dkg
broccoli 50 dkg
penne pasta 4 dl
Mizo cooking cream (20%) 15 dkg
Mizo smoked Anikó cheese and Mizo Trappist cheese (matured for 6 weeks) mixed, grated 3 gerezd
garlic to taste
seasoning 1 pinch
salt 1 pinch
ground pepper 1 pinch
crumbled oregano 1 pinch
crumbled basil 1 tablespoon
oil to taste
Mizo milk (2.8%)
Dice the chicken breast, season with salt, pepper, oregano, basil, seasoning and set aside. Wash, drain the broccoli and cut into florets, then cook in lightly salted water.
Cook the pasta in salted water as instructed on the packaging until al dente
For the sauce, sprinkle the cooking cream with 1 pinch of salt, season with basil, oregano, add the pressed garlic cloves, half of the cheese and mix them well. If it is too thick, dilute it with a little milk.
Heat oil in a pan and fry the meat cubes on it until they get a little color. Put the oil aside.
In a heat resistant bowl mix the cooked pasta, broccoli and fried meat, then pour over the sauce. Mix them well. Sprinkle 2 tablespoons of the chicken breast frying vegetable oil on top. Cover the bowl and place it in the cold oven, then bake ready at 180 degrees for approx. 40 minutes.
When serving sprinkle the food with the remaining grated cheese.
Tip: Instead of 4 dl of Mizo cooking cream you may also use a mixture of 2 dl of Mizo cooking cream and 15 dkg of Mizo sour cream (20%).