- chicken breasts without skin - 1 Kilogram
- water - 2 liters
- broth cubes - 8-10 pieces
- water - 1 Liter
- salt - 1 st. a spoon
- Pasta Farfalle - 220 Grams
- Butter - 3 Art. spoons
- milk - 1/2 cup
- cream - 1/2 cup
- garlic - 1 tooth
- Parmesan cheese - 1/2 cup
- pepper - 1/2 teaspoonfuls
- butter - 1 Art. a spoon
- Bulgarian pepper - 3 pieces (of different colors)
- Basil leaves - 6 pieces
1. Add the chicken and 8-10 broth cubes in a large saucepan, pour 2 liters of water. Bring to a boil and cook over medium heat for 20 minutes until the chicken is ready. Place the chicken on a chopping board and allow to cool, then cut into slices. 2. Strain the broth and store 1/2 cup. Store the remaining broth in the refrigerator (up to 1 week) or freezer for later use. 3. Boil the pasta in a large saucepan with 1 tablespoon of salt for about 11 minutes (or according to the instructions on the package). 4. In a small saucepan, heat 1/2 cup chicken broth and 3 tablespoons butter on medium heat until the butter melts. Add 1 cup of milk with cream, 1 clove of chopped garlic, 1/2 teaspoon of salt and pepper. Stir, then slowly add 1/2 cup of grated Parmesan cheese. Cook, stirring occasionally with a whisk. 5. Cut the Bulgarian pepper into strips. Melt 1 tablespoon butter on medium heat, then fry the pepper for about 5-6 minutes. 6. Add chopped chicken meat and season with salt and pepper. Mix. Reduce the heat and pour chicken with pepper cream sauce, stir and continue cooking. Slice the basil. 7. Put the pasta in plates, then put chicken and bell pepper in creamy sauce on top. Sprinkle basil and serve.
Servings: 4