Under 30 min
Under 30 min
Ingredients
for 2 servings
-
2 tablespoons canola oil - 2 boneless, skinless chicken breasts, diced
-
½ teaspoon salt -
½ teaspoon pepper - 2 cloves garlic, chopped
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2 cups broccoli floret (500 g) -
2 cups milk (470 mL) -
1 cup shredded parmesan cheese (110 g) -
¼ cup fresh parsley, chopped (10 g) - 4 strips bacon, cooked, crumbled
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½ lb spaghetti, cooked (225 g)
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Preparation
- Heat oil in a pot over medium-high heat.
- Cook the chicken with the salt and pepper.
- Add the garlic and broccoli, cooking for 1-2 minutes.
- Add the milk, parmesan, parsley, and bacon, bringing to a boil.
- Add the spaghetti, and toss until evenly coated and sauce sticks to the noodles.
- Enjoy!
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Tips
-
Marie Grammer
Photo is sauce only...After reading the reviews I opted to use evaporated milk instead of regular. Also, because parmesan cheese is so expensive and I made a family sized portion, I used half parmesan and half chive and onion cream cheese. It was delicious and the sauce consistency was perfect!
2018-07-30T20:02:53Z Helpful (16) -
savyork1991
I followed the other recommendations and did half heavy cream half milk and it turned out great! Bacon was a nice touch!
2018-09-27T23:19:17Z Helpful (9) -
Taylor McLean
I loved this recipe! I would use a heavier cream next time or use less milk since it was very watery, but otherwise it was great! Totally making it again!
2018-07-02T22:14:17Z Helpful (9) -
Rachel Brooks
My very picky family loved this! I added a bit more cheese but other than that it was great.
2018-06-21T20:13:48Z Helpful (8)
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