Chicken Alfredo casserole pasta

Step 1

Prepare 200 ml broth per person. Press or finely chop the garlic. Chop the onion. Heat 1/2 tbsp olive oil per person in a skillet with a lid over medium heat. Bake the chicken fillet strips in 1 - 2 minutes until browned all over. Remove from pan and keep aside. Heat 1/4 tbsp olive oil per person in the same pan over medium heat and fry the garlic and onion for 1 - 2 minutes.

Step 2

Add the chicken stock, whipped cream, penne and 1 tsp white wine vinegar per person to the pan. Season with salt and pepper. Cook pasta, covered, over low heat for 14-16 minutes, or until pasta is cooked through. Stir occasionally. Meanwhile, cut the flower of the broccoli into small florets and the stem into small cubes.

Step 3

In the last 10-12 minutes, add the broccoli and stir. In the last 5 minutes, add the chicken to the pan and stir.

Step 4

Remove the pan from the heat and stir 2/3 of the grated cheese into the pasta. Add salt and pepper to taste. Divide the pasta over deep plates and garnish with the remaining cheese.