Chicken & Broccoli Pasta
July 23, 2003
Filed under Asia & beyond, Chicken, duck & turkey, Healthy veggies, Noodle fest
I got the idea for this dish from a recipe on the box of an imported cheese. The recipe called for 500 g. of cheese. Right, melt the entire block of cheese to make the sauce. Had I done that, the sauce would have been too thick. I decided to melt half the amount of cheese with a basic white sauce. Using chicken broth instead of water for the white sauce would give it more body and flavor.
Adding pimiento was not in my original plan. I had already added the broccoli and diced chicken meat into the sauce when I realized that the sauce looked flat. I took a small can of skinned sweet pimiento and dumped its contents into the sauce. Within seconds, the aroma wafted from the saucepan. The color looked so much better too. I tasted the sauce and I knew I made the right decision. It was great.
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