Fusili with Coconut Brocoli Pesto

  • Sasa Chicken Stock, as needed
  • 200 g fusili, boiled and drained
  • 1 tbsp butter
  • 1 onion, finely chopped
  • 2 cloves of garlic, pressed
  • 2 bay leaves
  • 1/2 tsp oregano
  • 5 smoked chicken breast, cut into cubes
  • 150 g button mushroom, thinly sliced
  • 100 ml Sasa Coconut Cream Liquid
  • 200 g grated cheddar cheese
  • 250 ml milk
  • Salt and pepper, as needed
  • 100 g broccoli, boiled and drained
  • 50 g grated cheese
  • 1 tbsp chopped parsley
  1. Sauce: Heat the butter, saute the onion and garlic until fragrant, add bay leaves and oregano, stir well. Add ground chicken, mix well until cooked, add smoked chicken breast and mushroom, mix well. Add grated cheese, milk, salt, pepper, Sasa Chicken Stock, and Sasa Coconut Cream Liquid. Stir well until cooked.
  2. Add fusilli and broccoli into the sauce, stir well, pour them to the plate. Serve with grated cheese and chopped parsley.
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