Creamy broccoli with sun-dried tomatoes

One of the fastest and easiest recipes ever.
Not much to say here, except that if you like broccoli and cream, then this is your recipe!

400 grams fresh broccoli, cleaned and washed
250 ml. heavy cream
3 cheese triangles (I used pasteurized cheese President, for sandwiches, or you can use other cream cheese)
2 table spoons cream cheese
6-7 sun-dried tomatoes
3 garlic cloves minced
1 table spoon olive oil
1/2 tea spoon chilli flakes
Salt & Pepper
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Place the broccoli in a large saucepan with boiling water. Boil for 5 minutes. Drain the broccoli and set aside.
Heat up the olive oil in a large skillet. Add the garlic and sun-dried tomatoes and cook until golden brown.
Add the heavy cream both types of cheese, salt, pepper and chili flakes.
Stir until both types of cheese melt and the sauce looks thick and creamy. Stir frequently so the the sauce does not burn.
Add the broccoli, stir and cook for 5-7 minutes.
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Serve immediately.

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