One-Pot Cheesy Broccoli Penne

The thick haze shrouding the Republic these past weeks has in many ways affected our normal activities. Outdoor activities are shelved due to the haze and many are staying indoors as much as possible, for as long as the haze condition is at dangerous levels. 

Wanting to avoid stepping out of the house for meals during busy week days, I'm all for quick and easy one-pot dishes/meals. This is one of those dishes that I whipped up in a jiffy to feed my family on a busy week night.

I did away with cream this time and added a combination of chicken stock and milk, and loaded the dish with cheddar and parmesan cheeses. 

It's 'mmmmm'.... yummy good!

One-Pot Cheesy Broccoli Penne

serves 3

Ingredients:
2 tbspn olive oil
400g boneless, skinless chicken breasts
3 cloves garlic, minced

Medium stalk of broccoli, cut into smaller florets, soaked

230ml chicken stock
230ml milk
200g penne, uncooked (you can use any type of pasta) 
1 cup shredded parmesan cheese
1 cup shredded cheddar cheese
Salt and black pepper, to taste
Parsley for garnish

Method:

1. Drain the broccoli and steam over high heat for a few minutes. Remove from steamer and set aside. 

2. In a skillet (or pot), brown the chicken (which has been seasoned with salt and pepper) in a little olive oil. There is no need for the chicken to be cooked through as it will be cooked further with the sauce later. 

3. Add the minced garlic and cook for a minute. 

4. Add the chicken stock, milk and penne.

5. Give this a stir and bring to a boil. Then turn the heat down. Cover with a lid and let it simmer for 15-20 minutes, or until the penne is tender. Add in the steamed broccoli. Give a stir once in a while.

6. If the liquid dries out, add a little more chicken stock and milk and continue to cook.

7. Once the penne is al dente, stir in the cheddar cheese. 

8. Remove from the heat and stir in the parmesan cheese.

9. Season with salt and black pepper as desired.

10. Garnish with some parsley and serve.

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