Here is something you can whip up in under 30 minutes which the family will enjoy! After all, we love dishes that are quick and easy to prepare yet delightful for everybody to savor and appreciate. This is another recipe you will keep!
1-pound skinless chicken breast, sliced into cubes
1 medium size yellow onion, peeled and minced
Half head of garlic, peeled and minced
6 to 8 pieces of Cremini mushrooms, sliced thinly
Bunch of baby Broccoli, cut into 2-inches long
1 cup cream of mushroom
½ cup chicken broth
1 cup heavy whipping cream
1 Bay leaf
Salt and Pepper for seasoning
¼ cup grated Parmigiano Reggiano
Half a pound of pasta, cooked (I used spaghetti)
In a pan on medium heat, sauté garlic. Once aromatic, add onions.
Once onions are tender, add the chicken cubes.
Cook the chicken cubes until no longer pink in color, then add the mushrooms. Stir.
Once mushrooms are tender, add the chicken broth. Stir, then add the cream of mushroom. Let simmer for 3 to 5 minutes, stirring occasionally.
Add the baby broccoli and continue to stir.
Set heat to low-to-medium. Add the heavy whipping cream and Bay leaf. Stir until well combined with the ingredients in the pan.
Let simmer on low heat for another 3 to 5 minutes (or depending on how thick you prefer the sauce to be).
Remove Bay leaf.
Season with salt and freshly ground black pepper.
Add cooked pasta into pan.
Sprinkle grated Parmigiano Reggiano and stir. Make sure pasta is fully coated with cream sauce.
Turn off heat.
Serve with additional sprinkling of grated Parmigiano Reggiano.