Vessy’s Gourmet kitchen

1. Sauté broccoli in olive oil with salt and pepper until softened and set aside;
2. Slice chicken into strips, season with salt and pepper and cook in olive and butter until golden; set it aside;
3. Add Colonne Pompei paste into boiling salted water and cook until al dente;
4. Melt butter and cook garlic until translucent; add flour and stir until you have a smooth paste; slowly incorporate heavy whipping and milk; add Parmigiano Regiano and bring pasta, broccoli and chicken into the pan; stir to combine; finish with more Parmigiano Regiano, black pepper and enjoy!