Total Time
Prep 10 mins
Cook 20 mins

Broccoli florets and seasoned chicken breast tossed in a creamy cheese sauce with farfalle (bow-tie pasta). I generally don't measure when I cook so all measurements are approximate. Feel free to add less of more of anything to suite your taste.

Ingredients Nutrition


  1. For the chicken, cook however you want. Grilled, baked, fried, poached. I prefer to seanson with 1 tsp of italian seasoning and grill, but this you can do to your personal preference.
  2. Bring a pot of water to a boil. Salt boiling water and cook pasta until done.
  3. Meanwhile, steam broccoli florets. I do this in the microwave just to cut down on time. Place broccoli in a bowl with about an inch of water. Cover the bowl with plastic wrap. Make a slit in the plastic for steam to escape. Microwave for 1 1/2 minutes or until desired tenderness is reached.
  4. Melt butter in a small pot on Medium-low heat. Add flour and garlic powder and whisk to form a roux. Cook for a few minutes. Add wine and whisk until it is evaporated. Add in chicken stock and then the cream, whisking the whole time.
  5. **You need to work quick once you add the wine. If your pot is too hot when you add the wine it can turn your roux into a dough which won't mix into your liquids well.
  6. Allow mixture to cook until it begins to thicken. Whisking often to ensure it does not burn. Once thickened add in cheese.
  7. **whisk in a zig zag motion to ensure that the grated cheese doesn't turn into a ball in the sauce.
  8. Toss pasta with broccoli and chicken and serve.