Fusili with chicken and broccoli in creamy sauce

Today we bring you these fusili with chicken and broccoli in creamy sauceA quick pasta dish that is absolutely delicious! As you can see from the title, we are not going to use many ingredients, so I am already telling you that the key to the dish is, on the one hand, in marinate the chicken well so that it is filled with flavor and, on the other, in making a cream sauce and very creamy parmesan cheese thanks to the cooking water of the pasta.

I took advantage of the fact that I had some leftover broccoli the other day that we had cooked, so you can take advantage of it to use vegetables that you have in the fridge to spend (cauliflower, green beans, peas, carrots ...). If you don't have any vegetables to spare, I love it with broccoli or with peas. So we must have it cooked before using it in our recipe. For example, if you opt for broccoli you can steam it in the varoma or directly buy those bags that already come with the broccoli florets and they put in the microwave for 5 minutes (they are super practical, really, and it was the ones that I used for this recipe).

How can we add more flavor to chicken?

The truth is that chicken is a bit bland meat, so for this dish we are going to give it a slightly different touch. When we have the chicken strips ready (if we can do it several hours in advance, great. If not, at the moment, it is also fine) we will marinate them with garlic salt and with pasta spices (or spaghetti). You will find both them in any supermarket and they will give a delicious flavor to the chicken, which will be tasty and with different nuances of oregano, dried tomato, pepper, garlic ...

Sometimes we are afraid to use spices (where I include aromatic herbs) because we associate them with spiciness, but it has nothing to do with it. There are spices that are hot and others that are not. But all of them are essential to enhance the flavor of food and to give some nuances to our plans that will turn them into unique and special dishes. There are so many, so many, so many spices in the world that you will always find the one that suits your tastes. And do not be afraid of the quantities, I like to use the spices generously, so that they give a real flavor (be careful if they sting a lot, be careful lol it can ruin your dish). But there are basic spices that really should not be missing in any kitchen. I leave you this article to know 5 spices that yes or yes you have to have.

How can we make our sauce super creamy?

For pasta sauces there is an infallible trick and it is reserve a little of the cooking water (once we have cooked the pasta), and it will be full of the starch of the pasta itself. Once we have our pasta mixed with the sauce in a pan, we continue to heat it and we add 2 or 3 tablespoons of the cooking water and we stir slowly. You will see how the sauce becomes creamy and juicy immediately. Give it a try!

In addition, in this type of dish in which the pasta is accompanied by sauce, I like to take the pasta directly from the pot with a slotted spoon or some tongs, which release a little water, and pour it directly over the sauce in the pan. That is, I don't drain it first in a large colander and then put it in the pot. no, it goes directly from the pot to the pan, so it is also juicier.

Fusili with chicken and broccoli in creamy sauce

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An easy, fast and delicious dish: fusili with chicken and broccoli in a creamy sauce.

• Irene Arcas

• Kitchen: Italian company
• Recipe type: pasta
• Calories: 450
• Rations: 4

• Cooking time: 30M
• Total time: 30M

Ingredients

• 350 g of fusili (you can change it for another short pasta that you like)
• 50 g olive oil
• 100-150 g of broccoli cooked in florets
• 250 g chicken breast in strips
• 500 g of cream for cooking
• 150 g of Parmesan cheese
• 1/2 teaspoon garlic salt
• 2 teaspoons pasta (or spaghetti) spices
• A pinch of nutmeg
• a pinch of pepper

Preparation

1. First we are going to marinate the chicken. If we have time and we want to do it a few hours before, perfect. If not, at the moment. We put the chicken strips in a deep bowl and add a drizzle of olive oil, the pasta spices and the garlic salt. We stir well and let it rest.

2. We put the Parmesan cheese in large pieces in the glass and grate 10 seconds, speed 10. We withdraw and reserve.

3. In a large pot we put plenty of water with a teaspoon of salt and when it boils we cook the pasta for the minutes indicated on the package so that it remains and cook until pasta is.

4. While we cook the pasta, put the 50 g of olive oil in the glass and heat 1 minute, temperature 120º, spoon speed. 

   We place the butterfly on the blades and add the chicken strips on both sides of the blades and program 8 minutes, temperature 120º, speed 1, left turn. 

5. Add the cream, the broccoli, a pinch of salt and the nutmeg to the glass. We program 3 minutes, temperature 100º, speed 1, left turn. 

6. Add the fusili directly from the pot to the glass with the help of a slotted spoon or strainer. We reserve the cooking broth. We also add the Parmesan cheese to the glass (we reserve a little to decorate the dishes).

7. We program 5 minutes, temperature 100º, speed 1, left turn. Halfway through cooking we add 3 tablespoons of the broth from the pasta cooking.

8. Serve in a large platter or individual plates and garnish with a little more of the grated Parmesan cheese.