I made this last night with bow tie pasta and it came out great. Some
users have mentioned issues with their sauce coming out gloopy or the
cheese not melting but I didn’t have any problems. I just kept
everything on low heat and stirred the mozzarella constantly so it
blended into a thick sauce with the cream, then added the milk little by
little. I actually thought it would be too watery at first but once I
added the chicken, broccoli, and pasta it came together. Will definitely
make again.
Ingredients
- 10 ounces broccoli
- 8 ounces penne pasta (for gluten free, use gf brown rice penne)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1.5 pound chicken breast (1 large chicken breast)
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1 cup milk
- 1 and 1/4 cups mozzarella cheese or monterey jack cheese, shredded
- salt and pepper, to taste