We have found this recipe to provide an easy way of incorporating vegetables into a main course. The vegetables in this dish, such as the broccoli, have a leading role and are not overshadowed by the sauce. We were inspired by Recipe Girl’s baked version, though we have simplified it by only cooking it. We have also made a few changes, for instance, we blanched the vegetables, to keep them a bright and bit crispy and used tagliatelle instead of spaghetti.
1 cup broccoli florets
2 medium carrots
1 red bell pepper
4 garlic cloves
2 medium tomatoes or 10 cherry tomatoes
400gr cooked chicken breasts
250gr Tagliatelle a nido
2 cups white sauce
4 tbsp mozzarella cheese
salt to taste
Cut the broccoli florets into halves and blanch them. Peel the carrots, slice and blanch them. Cut the bell pepper into strips. Cut the tomatoes in a vertical sense into quarters and each of these into thirds. Or if you are using cherry tomatoes, then halve them.
Prepare the tagliatelle according to the manufacturer’s instructions, and remove from the heat and strain when it is al dente.
In the meanwhile, heat a pan and drizzle with olive oil. Mince the garlic cloves and stir them into the pan and cook until lightly golden. Add the vegetables and cook for about 2 minutes. Shred the cooked chicken breasts, and put them into the pan; add the tagliatelle and toss everything together. Pour the white sauce and mix again until fully incorporated. Add salt to taste.
Serve into the dishes and sprinkle with cheese.
Source: adapted from Recipe Girl.