• • 3 chicken breast fillets • 120g. spaghetti • 1 bouquet of broccoli (500 g.) • 1 carrot • 1 leek • 1/2 onion • 300g. small mushrooms • a few chopped pitted prunes • 2 tsp virgin olive oil • light white sauce • some anchovies in virgin olive oil • Granulated garlic • 2 glasses of skimmed milk water • 1 heaping tsp cornstarch • salt and pepper


In a frying pan with the oil, fry the onion, the chopped leek and the carrot until they are tender. We salt and pepper
Then we add the laminated mushrooms to the pan or we can make them separately with 1 tablespoon of virgin olive oil and a clove of minced and golden garlic and once the mushrooms are ready, we add them to the pan with the rest of the ingredients. (I have prepared it in both ways and I almost like to do it separately, but the other way is also delicious).
Steam the broccoli. Grill the chicken fillets and add them to the pan cut into pieces. Add the broccoli in small branches and the prunes.
Cook the pasta according to the manufacturer’s instructions and drain. We mix it with the rest of the ingredients and arrange everything on a source. We make a light bechamel with 2 glasses of skimmed or oat milk, soy… and cornstarch. Let cook for a few minutes until thick.
Add a little granulated garlic, the anchovies and mix everything. Let’s pour a certain amount of the sauce on the source and leave the rest in the sauceboat.

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