for 2 servings
- 2 tablespoons canola oil
- 2 boneless, skinless chicken breasts, diced
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 cloves garlic, chopped
- 2 cups broccoli floret (500 g)
- 2 cups milk (480 mL)
- 1 cup shredded parmesan cheese (110 g)
- ¼ cup fresh parsley (10 g), chopped
- 4 strips bacon, cooked, crumbled
- ½ lb spaghetti (225 g), cooked
- 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!
From easy classics to festive new favorites, you’ll find them all here.
From easy classics to festive new favorites, you’ll find them all here.
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