Tagliatelle with chicken and broccoli

Now I wasn't all too sure about making a white sauce but it seemed to work OK. So if anyone goes 'That's not how you make a white sauce!', then sorry, but bollocks.

Ingredients
2 good quality chicken breasts (to serve 2)
Broccoli (as much as you like)
Tagliatelle (as much as you like)
Plain flour
A big knob of butter
About a half pint of milk
Parmesan
Dried thyme
Salt and pepper
Olive oil

To make the white sauce, get a saucepan over a low heat, and melt the butter. Once it's melted, add in some flour and stir until you get a smooth paste. Add in the milk gradually, and keep stirring to avoid lumps. Add a bit of pepper and continue to stir until you get a nice smooth sauce.

Cut up your chicken and broccoli into bite-size bits. Heat up some oil in a pan and add the chicken, season with a bit of salt and pepper. Once it's changed colour and is nearly cooked, add the sauce along with a pinch of thyme. Give it a stir, then add the broccoli. I prefer my broccoli to be only just cooked. If you're the sort of person that likes it soft, then you should maybe boil it for a couple of minutes before adding it to the pan.

Depending on cooking time, have your tagliatelle ready for about 5 minutes after you put the broccoli in. When it's done, add it to the chicken and broccoli, along with a small bit of its cooking water. Mix it all together with a load of grated parmesan. That's it.