If I can’t have pasta at least once a week, I start doing strange things. I visit the pantry every 10 minutes and longingly stare at the penne, spaghetti and fettuccine that’s just waiting to be drenched in a creamy sauce, to be wrapped around silverware and to be shipped lovingly to my ever-ready mouth. Ahhhh, the joys of pasta!
A few years back I had a pasta dish similar to this penne with chicken and pecorino at a local restaurant. I’ve been dreaming of it ever since. Many a time I was tempted to attempt this dreamy dish, but to no avail. That is, until last night. Nailed it!!
300 g penne pasta
4 chicken breasts, cut into bite-sized pieces
1 teaspoon thyme
150 g broccoli florets
2 tablespoons flour
2 tablespoons butter
400 ml milk
Handful of grated pecorino cheese
Salt and pepper to taste
- Cook the pasta in 500 ml boiling water and some salt. Once cooked, drain the pasta and set aside.
- Cook the broccoli florets for a few minutes. Drain and set aside before it becomes soggy.
- Brown the chicken pieces in a splash of olive oil and thyme. Set aside and try not to eat it all beforehand.
- In a saucepan, mix the butter and flour into a paste over a medium heat. Gradually add milk while continuously stirring. Beware of lumps.
- When the sauce is thick and starts boiling, add the pecorino cheese and some black pepper.
- Mix the broccoli, chicken and sauce with the pasta and let it simmer for about 5 minutes.
- Serve with lots and lots of black pepper.