1 pound penne pasta
2 qts heavy whipping cream (35%)
4 oz diced red pimentos
3 cups broccoli florettes
1/4 cup extra virgin olive oil
2 tbsp minced garlic
2 tbsp finely chopped onion
1 tbsp powdered chicken base

Combine the onions, garlic, pimentos and broccoli in bowl. Cook the penne until it is al dente (still chewy). Saute the vegetables in the olive oil until garlic is golden in colour. Add the heavy cream and chicken base.

Bring to a boil and then set to simmer until the sauce thickens. Combine sauce and pasta; heat on low temperature until sauce sticks to pasta.

Serve with a parsley garnish.

Prep Time-10 minutes Cook Time-20 minutes Serves 4

Submitted by: Chef Qwyn Strand