Tagliatelle with broccoli and sauce

The tagliatelle are boiled in boiling salted water according to package directions. Rinse and drain them. Tear the broccoli into small florets and place them in boiling water for a few minutes until they soften. Then place them in ice water to keep their fresh green color. The chicken fillet is cut into small cubes and cooked in a frying pan with non-stick coating until cooked to golden color. Add the chopped garlic and a little olive oil. Cook until the garlic softens. Then add the tagliatelle, broccoli and CREMIO for cooking. Stir the dish until it thickens. Finally, add salt and pepper. The tagliatelle are mixed and served hot. Optionally, sprinkle them with grated parmesan.