|200 g||penne (whole-wheat)|
|200 g||chicken breast|
|300 ml||heavy cream|
|vegetable oil for frying|
Riesling, dry, 2011
Riesling wines impress with flavors of tangy summer fruit, such as kiwi, gooseberry, and peach. The multi-faceted, fresh bouquet develops best at a drinking temperature of 10°C (50°F).
Peel onion and chop finely. Cut broccoli into small florets. Cut chicken breast into bite-sized pieces.
Cook pasta in plenty of salted boiling water, according to package instructions, for approx. 8 – 10 min. until al dente. Drain, save some of the pasta water and set aside.
Meanwhile, in another pot, blanch broccoli in salted boiling water for approx. 2 – 3 min. Drain and set aside.
Season chicken breast with salt and pepper. Sear meat in a hot frying pan with a little vegetable oil for approx. 4 – 5 min. per side. Add onions and sauté until translucent. Add broccoli and continue to sauté.
Now, stir in heavy cream, add some of the pasta water, and boil down to a thick sauce for about 5 – 7 min.