Material:
250 g Farfalle pasta or ribbon form 200 grams of boiled broccoli flowerets pontong by three rods beef sausage, cut into diagonal

Sauce:
1 tablespoon butter
1 onion, chopped
2 tbsp plain flour
500 ml of liquid milk
50 grams grated cheese
1 teaspoon salt and 1 / 2 teaspoon pepper
2 teaspoons chicken flavor instant bouillon

Topping:
1 tbsp chopped parsley

Method:
1. Boil the farfalle until cooked, drain.
2. Wash broccoli and drain.
3. Heat the butter, saute onion until fragrant. Enter the flour,
add milk, cheese, salt and pepper, stir well. add broth
instant taste of chicken and beef sausage, mix well.
4. Enter the farfalle and stir well. Lift.
5. Prepare the plate, sprinkle with chopped parsley and serve warm.

Serves 4