Spaghetti with prunes

• 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

Step-by-Step Preparation

1. Prepare the bases

Sauté the vegetables: heat a little olive oil in a large frying pan. Sauté the chopped onion, leek, and carrot over low heat until tender (about 8-10 minutes). Season with salt and pepper.
Mushrooms (optional): for better flavor, you can sauté the mushrooms separately with a tablespoon of extra virgin olive oil and the chopped and browned garlic clove. Once ready, add them to the main pan with the rest of the vegetables.
Broccoli: steam the broccoli until tender but firm. Set aside.

Chicken: grill or pan-fry the chicken fillets. Once cooked, cut them into small pieces and add them to the pan with the sautéed vegetables.
Assemble the stir-fry: add the broccoli florets and prunes to the pan. Keep the heat to a minimum so that all the flavors blend together.

Pasta: cook the pasta according to the manufacturer’s instructions until al dente. Drain well and set aside.
Light béchamel sauce: in a small saucepan, dissolve the cornstarch in a splash of cold milk. Add the rest of the milk (or plant-based milk) and heat over medium heat, stirring constantly with a whisk to avoid lumps.
Flavor: cook for a few minutes until the sauce thickens slightly. Remove from heat, add the anchovies and granulated garlic. Blend the entire sauce with a hand blender until smooth and lump-free.

4.Serve

Mix the drained pasta with the contents of the pan.
Arrange the mixture on a serving dish or individual plates.
Pour a portion of the sauce over the pasta and leave the rest in a separate gravy boat so that each diner can serve themselves as they wish.