- 1 tablespoon butter
- 2 large cloves garlic, minced
- 2 cups half and half
- 5 cups water
- 1 cup mozzarella cheese, grated
- ¾ teaspoon sea salt
- 2 cups broccoli, finely chopped
- 1/8 cup parmesan
- 2 cups cooked chicken (shredded rotisserie chicken or chopped chicken thighs work well)
- 7 circles tagliatelle noodles
In a large pan, heat the butter over medium heat and add the garlic when melted. Cook for 3-4 minutes. Add in the half and half, water and sea salt and turn the heat up slightly over medium. Stir.
Place the tagliatelle noodles into the milk mixture and cover with a lid. The mixture should be almost boiling shortly after you cover the pan. Cook 5-7 minutes keeping a close eye on the mixture so as not to over boil.
Using tongs, flip the noodles and recover for 3 minutes. Remove the lid, stir the noodles and continue to cook uncovered until he noodles are mostly tender.
Add the mozzarella into the pot and mix well. Reduce the heat to just below medium. Add in the broccoli, chicken and parmesan. Stir well. Turn the heat off, cover and let sit for ten minutes for the sauce to fully thicken and the broccoli to cook.
Serve topped with more parmesan and pepper to taste.
Makes 4 servings.