Chicken, Broccoli And Blue Cheese

• 8 oz tri-color rotini
• 2 tbsp olive oil
• 6 oz small broccoli florets
• 1/3 cup dry white breadcrumbs
• 2 tbsp chopped parsley
• 1 clove garlic, crushed
• 12 oz boneless skinless chicken breasts, cut into chunks
• 2/3 cup chicken stock
• 3/4 cup creme fraiche
• 2 oz Gorgonzola cheese, cubed

1. Cook pasta in a large saucepan of boiling salted water according to package directions, adding the broccoli for the last 4 mins. Drain.
2. Heat oil in a small skillet on medium heat. Cook breadcrumbs for 3 mins until golden. Stir in the parsley and garlic.
3. Place chicken and stock in large skillet on medium heat. Cook 5-6 mins until the chicken is cooked through and the stock has evaporated. Stir in the creme fraiche until melted. Add pasta, broccoli and cheese; toss to coat well. Season. Sprinkle with the garlic breadcrumbs.

rotini, olive oil, broccoli florets, white breadcrumbs, parsley, clove garlic, chicken breasts, chicken stock, crueme fraueeche, gorgonzola cheese

Taken from recipes-plus.com/api/v2.0/recipes/29078 (may not work)