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Meanwhile DIVIDE broccoli into florets and COOK them shortly in the boiling water. TRANSFER the broccoli to a bowl and bring the water to a boil again and COOK the tagliatelle al dente. CHOP the sun-dried tomatoes into pieces and remove any excess fat or muscles from the chicken and divide.

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Ingredients requirements for Creamy chicken tagliatelle with tenderstem broccoli:

1. Need 35 g - plain flour
2. Take 35 g for butter
3. Require 350 ml of milk warmed but not mandatory just helps blend better
4. Provide 100-125 g for cheese, grated (Cheddar, Gouda or Gruyere)
5. Take 1 tsp of English mustard (optional but brings out cheese flavour and colour)
6. You need 200 g for tagliatelle
7. Get 1 of chicken breast, diced 2cm sq (approx 170g)
8. You need 200 g Tenderstem broccoli, 3-4cm pieces
9. Provide 5-6 sun-dried tomatoes, sliced
10. Provide of Salt and pepper
11. Require Chilli flakes (optional)

Cumin-Scented Chickpeas with Roasted So when in doubt, use broccoli if you can't find tenderstem. Reserve some of the pasta water as you may need to add a tablespoon or two to keep. Creamy chicken tagliatelle with tenderstem broccoli. Sea bass fillet, pkt Oomi low carb noodles, Tenderstem Broccoli, baby spinach, wholegrain mustard, chicken stock, chestnut mushrooms, dbl cream.

Creamy chicken tagliatelle with tenderstem broccoli instructions:

1. Make the cheese sauce (can be done ahead of time or whilst the pasta is cooking). Melt the butter in a medium pan. Add the flour and stir together for a few minutes to cook out the flour.
2. With whisk at the ready, add all the milk and whisk like crazy for a minute until all smooth. Stir with a spoon, and cook for a few minutes. Add the mustard if using, and cheese. When the cheese has melted season with salt and pepper and set aside.
3. Prepare the Tenderstem in a basket ready for steaming over the pasta as it cooks. Add the pasta to a pan of boiling water, and cook according to the packet instructions. Pop the basket over the pasta pan to steam broccoli for 7-9 mins, depending on the thickness of the stalks (just nibble a bit to see when done!)
4. Whilst this is cooking, get a frying pan with a little oil in it ready to fry the chicken. (Make sure it is all a similar thickness: See below) Season and fry for 7-8 mins, so that it is still tender and juicy, but not pink in the middle.
5. When the pasta is cooked drain it and retain 2 tbsps of cooking water in the pan. Add 2-3 ladles of the cheese sauce over the pasta and coat the pasta with the sauce.
6. Then add the Tenderstem, the cooked chicken and sun-dried tomatoes. Stir and serve. Sprinkle with chilli flakes if desired.
7. Troubleshoot: No Tenderstem? Purple sprouting would work or even wilt in some spinach instead. Pour boiling water over spinach in a colander, and then throw it in after you have coated the pasta in cheese sauce.
8. Troubleshoot: No steamer? Pop in the pan with the pasta for the last 5 minutes of cooking time
9. Troubleshoot: If the chicken breast is fat at one end and thin at the other, cover with foil and hit with a rolling pin to it to make it more even!

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