Pasta with chicken and broccoli in a creamy sauce

Ingredients (serves 4)

• Pasta (dry)320 g
• Chicken breast (raw)450 g
• Broccoli400 g
• Milk 2.5%300 ml
• Hard cheese60 g
• Potato starch10 g
• Rapeseed / sunflower oil10 g

Also: Garlic, nutmeg, salt, pepper

Method

1. Get ready: put a large pot of water on high heat to boil (about 8–10 min). Cut the chicken (450 g) into 2 cm pieces and the broccoli into small florets, and grate the cheese (60 g).
2. Stir the starch (10 g) into the cold milk (300 ml) until there are no lumps. Finely chop 2 garlic cloves.
3. Salt the boiling water lightly and cook the pasta (320 g) over medium heat for about 10 min (check the packet). Add the broccoli for the last 3 min, then drain.
4. Meanwhile, heat the oil (10 g) in a frying pan over medium heat. Fry the chicken with the garlic for 6–7 min, until browned.
5. Cut the biggest piece open: there should be no pink left inside and the juices should run clear (or a thermometer reads 75 °C). If it's still pink, cook over medium heat for another 1–2 min.
6. Stir the milk and starch and pour it into the pan. Heat over low heat for 2–3 min, stirring constantly, until the sauce thickens.
7. Stir in the cheese, a pinch of nutmeg and pepper. Add the pasta and broccoli, toss and serve straight away.