Ingredients

The following ingredients have 4 Servings
  • 6 ounces penne or rotini pasta (about 3 cups)
  • 4-1/2 cups broccoli florets (about 12 ounces)
  • 2 tablespoons olive oil
  • 2 teaspoons crushed garlic
  • 12 ounces chicken breasts, cut into 1-inch pieces
  • 1 cup chicken broth
  • 1/4 cup dry white wine (optional)
  • 1/4 cup grated Parmesan or Romano cheese
  • Salt & Pepper to taste

Instruction

  • Bring a large pot of water to a boil. When water boils, add a generous handful of salt, add pasta and broccoli and cook according to pasta instructions for al dente. When pasta is almost done cooking, reserve about 1/2 cup of the pasta water and set aside. Drain the pasta and broccoli.
  • Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the garlic and chicken and cook, stirring occasionally until the chicken is browned, about 5 minutes.
  • Stir in the chicken broth and wine, if using, and bring to a boil, stirring occasionally.
  • Add the pasta and broccoli to the skillet, along with the grated cheese, salt and pepper and mix well.
  • If the mixture seems dry, add the reserved pasta water, a little at a time, using only as much as needed.
  • Serve immediately pasta bowls with additional grated cheese and red pepper flakes on the side