25minutes
765Calories
56gProtein
1serving
The sauce turns creamy through Parmesan and pasta water, not through a tub of cream. Two tablespoons are enough, and the chicken and broccoli make it a meal.
Ingredients
Forserving
- 80 gPenne, dry weight
- 150 gChicken breast
- 150 gBroccoli
- 30 mlCream (2 tbsp)
- 25 gParmesan, grated
- 10 gOlive oil (1 tbsp)
- Garlic, salt, pepper, nutmeg
How to make it
- Cook the penne, adding the broccoli florets for the last four minutes. Keep a cup of the cooking water.
- Cut the chicken into strips and fry it in the oil with the garlic for six minutes.
- Add the cream, Parmesan and a splash of pasta water and stir until a sauce forms.
- Add the pasta and broccoli, toss, and season with salt, pepper and nutmeg.
One tip
The Parmesan has to go into the sauce over low heat. If it boils, it turns into threads.
Nutrition per serving
| Calories | 765 |
|---|---|
| Protein | 56 g |
| Fat | 27 g |
| Carbs | 74 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
—
2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
Wholemeal tagliatelle with chicken and tomatoes
Pasta bake with broccoli and chicken
Pasta with tuna and tomatoes