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Penne with Chicken

and broccoli cream sauce


INGREDIENTS

3 skinless chicken breast fillets – diced
2 cups blanched (par cooked) broccoli florets
3 good sized cloves garlic
3 tablespoons olive oil
2 tablespoons butter
500g (1lb) Penne or other pasta tubes
3 cups (750ml) fresh cream
6 eggs
1½ cups shaved parmesan cheese
freshly ground black pepper
1 cup roughly chopped spring onions (eschallots)

METHOD

Cook penne until al dente as described in the section on cooking pasta

In a bowl mix eggs, cream, pepper, 1/3 spring onions, 1/3 parmesan cheese.

Heat oil and butter in large heavy frypan or wok.
Add chicken and garlic and cook until chicken is brown and cooked through.
Add broccoli and penne and toss together.
Pour in egg and cream mixture.
Stir well and cook until consistency of lightly scrambled eggs.
At the last moment stir through remaining spring onions.
Serve immediately topped with the rest of the parmesan cheese and a twist from the pepper mill.

Serves 4

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