If you wish your kids to eat more vegetables, why don’t you “hide” them in those food ingredients they actually love. This recipe is the perfect example. Try it out…
1 packet of penne pasta (or other kind of pasta)
200 ml milk
200 ml cream
200 gr. Parmezana cheese grated
200 gr. Greek Kasseri cheese, grated (or “graviera”, or “kefalotyri”)
30 ml extra virgin olive oil (EVOO)
750 gr chicken breast fillet
1 onion, chopped
700 gr. Fresh spinach (washed, dried and cut with our hands)
1 small broccoli, cut in small pieces(boiled in salty water for 7 min)
salt & freshly ground pepper
Boil the penne pasta into salty water, according to the packet details. Drain them and let aside. In a small pot, pour the milk, the cream, the cheese and, over a low heat, blend with a wooden spoon for approximately 5 minutes, until the cheese is melted. Turn the heat off without withdrawing the pot.
In another shallow pot, warm the olive oil over a high temperature and sauté the chicken chunks for 2 minutes until it becomes golden. If the pot is too small, warm half of them and then continue with the rest of them. If we put all the chunks together, the oil temperature will lower. As a result, the chicken will boil instead of fry.
When all the chicken chunks are done, place them all together in the pot, add the onion and sauté for 1 more minute blending with a wooden spoon. Add the spinach and continue to sauté for another 2 minutes over a high temperature. Finally, add the broccoli, salt and pepper and sauté for another 2 minutes. Pour in the cream, lower the heat and blend well. Finally, pour in the drained penne, mold a little more and withdraw from fire.
We must serve immediately. Enjoy!