How to cook
Cut the chicken fillet into juliennes, season with salt and pepper.
Fry it in a little fat until it gets a nice golden color.
Defrost the broccoli (if fresh, blanch), strain well and add to the chicken.
After 3-4 minutes, add the heavy cream and let it simmer again for 3-4 minutes.
Boil the pasta in salted water, drain and add to the chicken and broccoli.
If necessary, add a little of the water to the pasta.
Add salt and serve warm, sprinkled with cheese.
If you're using blue cheese, add it while the cream sauce is simmering so it melt and thickens the chicken pasta.
Enjoy this chicken and broccoli pasta!
Source: Dani Hristova