I threw this recipe together yesterday and the husband immediately told me to put it on the blog – a sure sign that he wants it again!
- 2 tblsps olive oil
- 1 onion, sliced
- 2 cloves garlic, crushed
- 1 pack of chicken breasts, sliced
- 1 packet Tenderstem broccoli
- salt and pepper to taste
- 1/2 tsp mustard powder
- dash of Worcestershire sauce
- 1 tblspn cornflour
- 1 cup milk
- about 30 gr blue cheese
- 1 tub cream
- enough pasta for 4 people (I used linguini)
Heat oil in a wok or frying pan and add onions and garlic once hot. Allow to catch slightly so it goes brown. Add sliced chicken and cook until sealed. Add broccoli and seasonings.
Stir cornflour into milk and add to pan. Cook for around 10 minutes, so it bubbles and thickens. Add blue cheese, and once melted add cream and heat through.
Serve over pasta with a sprinkling of parmesan cheese to make it look pretty.