3 skinless chicken breast fillets diced
2 cups [500ml] blanched (par cooked) broccoli florets
3 good sized cloves garlic
3 tbsp [45ml] olive oil
2 tbsp [30ml] butter
1 lb [500g] Penne or other pasta tubes
3 cups (750ml) fresh cream
1½ cups [375ml] shaved Parmesan cheese
freshly ground black pepper
1 cup roughly chopped spring onions (eschallots)
Cook penne until al dente as described in the section on cooking pasta
In a bowl mix eggs, cream, pepper, ⅓ of the spring onions, and ⅓ of the Parmesan cheese.
Heat oil and butter in large heavy fry-pan 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.
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