Thursday, June 24, 2010

broccoli chicken "carbonara"



It's not really carbonara, but it was still pretty good. It was also pretty easy and quick...and only used one pot! I boiled the linguine first and threw a bunch of broccoli florets in about 3 minutes before the pasta was done. When the pasta finished, I dumped it and the broccoli into the colander and let it drain while I did the rest. I chopped up 4 slices of bacon and cooked it down in the bottom of the pot that I cooked the pasta in. When it was crisp and the fat was all rendered, I scooped it out to drain and dumped all but 1 Tbsp of the fat. I put the pot back on the burner and tossed in 3 cut up chicken breast halves. Those cooked in the bacon fat until no longer pink (about 4 minutes), then they came out to drain while I wiped the fat out of the pot. Next, I put in a cup of chicken stock and 3 cloves of minced garlic. I let the garlic simmer in the chicken stock for about a minute while I whisked a tablespoon of flour into a cup of milk. The milk mixture went into the garlic and chicken stock and I let it simmer, whisking constantly, for about 3 minutes until it thickened up a little. To that I added the crumbled bacon, 1 Tbsp of butter, 1/2 a cup of parmesan cheese, and the chicken. It took a bit of stirring to get everything to melt and blend into sauce consistency but once it got there, I dumped the broccoli and pasta back into the pot and tossed to coat.

It was decent, though if I did it again, I would use more garlic and Parmesan, I think. It was just a little...bland.