Summary

Ingredients

• 4 chicken breasts or chicken breasts
• 2 broccoli
• 125 ml cream
• 200 ml milk
• salt
• lots garlic
• 4 port. Pasta (tagliatelle)
• oil

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Instructions

1. Cut the broccoli into small florets (the stem into bite-sized pieces), wash briefly and cook in salted water until firm to the bite, then drain.
2. Wash the chicken breasts, pat dry, clean of fat and tendons and cut into bite-sized pieces. Heat oil in a pan, fry the chicken very hot and season with salt and lots of garlic.
3. I fried half of a garlic bulb (cut across) with the cut side down and pressed 2/3 of the top half over the chicken.
4. When the chicken is crispy brown, remove it from the pan and add the broccoli to the pan. Fry them briefly and pour on the cream and milk (these quantities are only estimates - I cooked according to feeling).
5. Squeeze in the remaining garlic cloves and season with salt to taste. Let it boil down well. (Certainly also tastes good with a dash of white wine or a piece of blue cheese).
6. Finally, cook the chicken pieces with the broccoli, the pasta until al dente and serve with the sauce.