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ADRIANA CRESTE DI GALLO WITH CHICKEN, BROCCOLI AND MASCARPONE
Ingredients
1 tub mascarpone
600 g Adriana Creste di Gallo
salt and freshly ground pepper
1 small head of broccoli
1 medium onion
5 garlic cloves
3 tablespoons olive oil
400 g chicken breast
100 ml chicken stock
one bunch fresh basil
50 g cashews
freshly grated Parmesan cheese
Description
Adriana Creste di Gallo with chicken, broccoli and mascarpone? Yes! It’s tasty, quick, and easy to prepare. Cut broccoli into florets and cook in salted, boiling water for 3-4 minutes - drain, and let cool. Cut florets into small pieces. Finely chop onion and garlic. Heat the olive oil in a saucepan and slowly sauté the garlic and onion until translucent. Dice the chicken breast and add to the saucepan with onion and garlic. Season with salt and freshly ground pepper and pan-fry over high heat. Pour in the chicken stock and stew briefly until the chicken is sufficiently cooked through. Then, stir in mascarpone until combined. Cook the pasta in salted water according to the instructions on the package, strain and add to sauce. Serve with freshly grated Parmesan cheese. Light and tasty - it was easy to prepare, and now it’s time to share and enjoy the delicious taste.
