I could not stop eating the sauce!! I also made it a bit differently: after softening the garlic I added 3T (ish) of AP flour, making a roux. Then gradually added in the cream (1/2 of what's called for) and then the stock (extra to make up for cut cream). I was worried without a slurry that the cornstarch would clump, and I often I cannot get sauces to thicken properly with it. Also, I blanched the broccoli (legit: shocked and all) and it really made for bright, al dente broccoli, that did not moosh all over the dish. And you can totally bake the chicken, as I did, to reduce/eliminate oil.
Hands down THE BEST scratch recipe for chicken, broccoli, ziti. Thank you for Sharing!
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I could not stop eating the sauce!! I also made it a bit differently: after softening the...